Sole recipes

Sole Meunière is a classic French dish featuring lightly pan-fried fish filets with a luscious lemon and browned butter sauce. The fish is coated in almond meal and all-purpose flour, which gives the already delicate, flaky fish a crisp, golden brown exterior. Melt-in-your-mouth delicious, and perfect with any simple side dish, such as potatoes, roasted vegetables, or a side salad. Easily adaptable to be gluten-free and dairy-free.

Melt-in-the-mouth Sole with Lemon Cream. Quick to cook, juicy Sole recipe and the amazing Lemon Cream is made in the same skillet

Select a sole fish recipe from Food & Wine, from sautéing in butter or olive oil to serving with an herb salad or lime sauce in 15 minutes to a half hour. Bryan and Michael Voltaggio share a grey sole recipe, and Robin Bashinsky demonstrates how to grill the whole fish and serve with a simple lemon-herb butter.

This delicious healthy baked sole recipe with lemon and garlic is ready in just a few minutes!

Take your tastebuds to France! Sole Meunière is impressive and delicious, but made with only a few ingredients in less than 20 minutes.

Classic French Sole Meunière may sound fancy – but it’s far from it. I promise. This staple of the French repertoire features simple sole fillets lightly dredged in flour, pan fried and…

Serves 2 Ingredients: 4 ea (4oz-6oz) Petrale Sole fillets 2 ea Russet potatoes; cleaned, skinned, and cubed into 2” size pieces 3 Tbsp. heavy whipping cream 1 Tbsp. all-purpose flour 2 Tbsp. olive oil 1 Tbsp. capers ½ cup white wine 1 ea lemon: juiced and zested 1 stick of butter fresh parsley; chopped for garnish Salt & black pepper; ... Read More

Sole meuniere is a classic French dish where sol filets are cooked and served in a rich, buttery sauce.

Savor the flavors of mouthwatering Dover sole with these amazing recipes! From buttery lemon garlic to crispy pan-fried delights each dish will make your taste buds sing. Perfect for seafood lovers and dinner parties these meals are simple yet elegant. Enjoy a delicious journey with fresh fish and zesty herbs!

My husband introduced me to petrale sole—a delicate, mildly sweet fish that, contrary to the name, is actually a flounder—and that’s the type of fish we typically enjoy in this recipe. But you can use whatever sole, flounder, or other thin fish fillet you like. Often we simply flour and pan-brown our petrale, then add a squeeze of lemon at the table. Although that super-simple preparation is pretty perfect, here it’s dressed up just a bit more, with a simple pan sauce—and it’s still an easy…