Sole Francaise
Delicate egg-dipped sole in a buttery lemon pan sauce.
"Light, buttery, lemony, and oh-so-delicious — that’s Sole Francaise perfection!" - Alexia
Ingredients
- 4 filets of sole
- 1 1/2 cups all-purpose flour
- 4 tablespoons butter
- 1/4 cup extra virgin olive oil
- 3 eggs
- 1/4 cup whole milk
- 1 bunch fresh parsley (chopped)
- 2 fresh lemons (1 for cooking, 1 for garnish)
- Sea salt (to taste)
- Cracked black pepper (to taste)
Instructions
Prepare the Sole
Wash and pat dry the sole fillets. In a shallow dish, add flour and season with sea salt and cracked black pepper. Dredge each fillet in the flour until evenly coated, then shake off any excess.
Make the Egg Wash
In a bowl, whisk together the eggs, milk, a few tablespoons of chopped parsley, the juice of half a lemon, and a pinch of salt and pepper.
Coat the Fish
Dip each floured fillet into the egg wash, making sure it’s fully coated before cooking.
Pan-Fry the Sole
Heat olive oil and butter in a large skillet over medium heat. When the butter is melted and lightly bubbling, add the fish. Cook for about 2–3 minutes per side, until both sides are golden brown and the fish flakes easily with a fork.
Finish and Serve
Remove from the pan, squeeze fresh lemon juice over the top, and garnish with chopped parsley and lemon slices. Serve immediately.