Pan Fried Sole

Pan Fried Sole


  •     1/2 cup flour

  •     Kosher salt and freshly ground black pepper

  •     4 fresh sole fillets

  •     1/2 stick (4 tablespoons) unsalted butter

  •     4 tablespoons freshly squeezed lemon juice + zest of 1/2 lemon

  •     2 tablespoons fresh parsley

  •     Salt and freshly ground black pepper


  •     Abbio Large Nonstick Skillet

  •     Cutting board

  •     Knife

  •     Silicon Spatula

  •     Plates


  1.     Squeeze lemon into bowl and zest 1/2 of one lemon, set aside

  2.     Roughly chop parsley


  1.     Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate.

  2.     Pat the fish dry with paper towels and sprinkle one side with salt.

  3.     Heat butter in Large Abbio Nonstick Skillet over medium heat until it starts to brown.

  4.     Dredge sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes.

  5.     Turn carefully with spatula and cook for 2 minutes on the other side.

  6.     While the second side cooks, add lemon zest and lemon juice to the pan.

  7.     Sprinkle with the parsley, salt, and pepper and serve.

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