Lemon and parsley pan-fried sole fillets

Lemon and parsley pan-fried sole fillets


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About this recipe: Sole fillets are pan-fried, then perfumed with fresh parsley, lemon juice and melted butter. This recipe is a favourite.


Serves: 4 

  • 4 tablespoons plain flour
  • 1 tablespoon olive oil
  • 1 garlic clove, chopped
  • 4 sole fillets
  • salt and ground black pepper
  • 1 bunch fresh parsley, finely chopped
  • 1 lemon - halved, one half sliced into rounds
  • 30g butter, melted

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Place the plain flour in a shallow bowl; set aside. Heat the olive oil in a nonstick frying pan, and cook the garlic until fragrant, about 1 minute.
  2. Roll the sole fillets one by one in the flour, and place them in the frying pan. Season with salt and pepper. Let them cook for a few minutes, then turn over, season again with salt and pepper and let the fillets cook until golden and the fish flakes easily with a fork, about 5 minutes.
  3. Remove the sole fillets to a serving plate. Sprinkle generously with parsley, and squeeze the lemon half liberally over each fillet. Pour the melted butter over the fillets, decorate with a slice of lemon and serve immediately.


Even if some oil remains in the frying pan, it is better to pour melted butter rather than the pan drippings over the fish. The flour that is incorporated in the pan drippings may give an unpleasant flavour to the sole.

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Reviews (1)


Go easy on the lemon! Otherwise excellent and v quick way to serve lemon sole. - 09 May 2015

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