Best 11 Fillets Of Sole In Herbed Butter Recipes

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**Discover a Culinary Delight: Fillets of Sole in Herbed Butter and Other Fish Recipes to Tantalize Your Taste Buds**

Indulge in the exquisite flavors of tender fillets of sole, expertly pan-fried and bathed in a luscious herb-infused butter sauce. This classic French dish, "Filets de Sole Meunière," is an epitome of simplicity and elegance, allowing the natural flavors of the fish to shine through.

Embark on a culinary journey as we explore variations of this timeless recipe, each offering unique味觉味觉flavorful twists. From the zesty lemon and caper sauce to the aromatic white wine and shallot reduction, these recipes cater to diverse palates and preferences.

For those seeking a lighter option, the steamed sole with ginger and scallions offers a delicate balance of flavors, while the sole fillets baked in parchment paper create a moist and flavorful dish with minimal effort.

Get ready to tantalize your taste buds with this curated collection of sole recipes, ranging from classic techniques to innovative culinary creations.

Here are our top 11 tried and tested recipes!

EASY SOLE MEUNIERE



Easy Sole Meuniere image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  • Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 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. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

LEMON SOLE



Lemon Sole image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 main course servings

Number Of Ingredients 8

Four 4-ounce skinless sole or flounder fillets
Kosher salt and freshly ground black pepper
Flour for dredging
5 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
1 teaspoon minced flat-leaf parsley leaves
1 teaspoon minced fresh thyme leaves

Steps:

  • Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
  • Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
  • Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
  • Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.

SOLE FILLETS IN LEMON BUTTER



Sole Fillets in Lemon Butter image

This is such a speedy, no-fuss and delicious way to prepare fish. My son started requesting this "fish with crackers" as a little boy, and he still asks for it as an adult today. -Barbara Sharon, Plymouth, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 sole fillets (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter, melted
1/2 cup minced fresh parsley
1 tablespoon lemon juice
1/4 cup crushed butter-flavored crackers
1/2 teaspoon paprika

Steps:

  • Place the sole in an ungreased microwave-safe 11x7-in. dish; sprinkle with salt and pepper. Cover and microwave on high for 3-4 minutes. , In a small bowl, combine the butter, parsley and lemon juice; pour over fillets. Sprinkle with cracker crumbs. Microwave, uncovered, for 3-4 minutes or until fish flakes easily with a fork. Sprinkle with paprika.

Nutrition Facts : Calories 213 calories, Fat 11g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 377mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

PAN-ROASTED FISH FILLETS WITH HERB BUTTER



Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories     dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

  • Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
  • Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
  • Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

SOLE MEUNIèRE



Sole Meunière image

The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, seafood, main course

Time 20m

Yield 6 servings

Number Of Ingredients 8

1/2 cup all-purpose flour
6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
Kosher salt, to taste
Freshly ground white or black pepper, to taste
4 tablespoons clarified butter
4 tablespoons unsalted butter, diced, at room temperature
3 tablespoons minced parsley
1 lemon, cut into wedges, for serving

Steps:

  • Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
  • Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
  • In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
  • Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams

SOLE IN HERBED BUTTER



Sole in Herbed Butter image

Just a few minutes of sauteing is all that's needed to cook this fish to perfection. If you have fresh dill on hand, mince 1 tablespoon and substitute it for the dill weed. Sole is another fish that we eat in our household. Along with catfish, whitefish, roughy, and salmon.

Provided by Tammy Raynes

Categories     Fish

Number Of Ingredients 8

1/4 c butter or margarine, softened
1 tsp dill weed
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp white pepper
2 lb sole or flounder fillets
fresh dill and lemon wedges, optional

Steps:

  • 1. In a bowl, combine butter, dill, onion powder, garlic powder, salt and pepper. Transfer to a skillet; heat on medium until melted.
  • 2. Add the fish and saute for several minutes on each side or until it flakes easily with a fork. Garnish with dill and lemon if desired.

TOMATO AND HERB CRUSTED FILLET OF SOLE



Tomato and Herb Crusted Fillet of Sole image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9

2 pounds plum ripe tomatoes
2 tablespoons chopped garlic
Extra-virgin olive oil
Salt and pepper
4 (8-ounce) sole fillets
1/4 cup chopped parsley leaves, plus extra for garnish
1/2 cup toasted bread crumbs
1 lemon, juiced
3 ounces butter

Steps:

  • Preheat oven to 360 degrees F.
  • To prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste.
  • To assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.

SOLE WITH HERB BUTTER



Sole with Herb Butter image

Provided by Eileen Joyce

Categories     Fish     Herb     Broil     Low Carb     Quick & Easy     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup (1 stick) butter, room temperature
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh thyme
1 tablespoon fresh lemon juice
6 4- to 5-ounce sole fillets
Olive oil
Fresh dill sprigs
Lemon wedges

Steps:

  • Mix butter, chopped herbs and fresh lemon juice in small bowl to blend. Season to taste with salt and pepper.
  • Preheat broiler. Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper. Broil just until opaque in center, about 3 minutes. Spoon butter mixture over fish; broil just until butter melts, about 1 minute longer. Transfer fish to plates, spooning melted butter from pan over fillets. Garnish with dill sprigs and lemon wedges and serve.

FILLETS OF SOLE IN HERBED BUTTER



Fillets of Sole In Herbed Butter image

Provided by Lorna J. Sass

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 4

1/4 teaspoon dried tarragon or 1/4 teaspoon ground fennel seed or 1 teaspoon lemon zest
4 tablespoons soft butter
2 pounds fillet of sole
Salt and freshly ground white pepper to taste

Steps:

  • To make herb butter combine your choice of seasoning with soft butter and let stand for a few minutes.
  • In one or two large skillets melt as much of the butter as you wish until it sizzles. Quickly saute the fillets for a minute or two one each side.
  • Season with salt and pepper if desired.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 16 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 673 milligrams, Sugar 0 grams, TransFat 0 grams

BREADED FILLETS OF SOLE



Breaded Fillets of Sole image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 small fillets of sole, flounder or fluke, about 1 1/2 pounds
1 egg
Salt and freshly ground pepper to taste
3 tablespoons water
1 tablespoon plus 1/3 cup peanut, vegetable or corn oil
1/2 cup flour
3 cups fresh bread crumbs
3 tablespoons butter
Juice of 1 lemon

Steps:

  • Put the fillets on a flat surface. There may be a small bone line running partly down the center of each fillet. If so, cut on both sides and discard it.
  • Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
  • Put the flour in a flat dish and toss the fillets in it. Shake off excess.
  • Put bread crumbs in a flat dish.
  • Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
  • Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding. Cook until golden brown on one side, about one and one-half to two minutes. Turn and cook about one and one-half minutes on the second side. The cooking times will depend on the thickness of the fish. It may be necessary to add more oil if it disappears. As the fillets are cooked transfer them to a warm serving platter. Continue cooking until all the fillets are done.
  • Pour off the oil from the skillet and wipe it out with paper towels.
  • Put the butter in the skillet and swirl it around over high heat until it starts to foam. Continue cooking until it starts to become hazelnut brown. Pour this over the fish. Sprinkle the fish with the lemon juice and serve.

Nutrition Facts : @context http, Calories 841, UnsaturatedFat 26 grams, Carbohydrate 72 grams, Fat 40 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams

SOLE WITH HERB BUTTER



Sole With Herb Butter image

Make and share this Sole With Herb Butter recipe from Food.com.

Provided by GinnyP

Categories     Very Low Carbs

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup butter, room temperature
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh thyme
1 tablespoon fresh lemon juice
6 (4 ounce) sole fillets
olive oil
fresh dill sprig
lemon wedge

Steps:

  • Mix butter, chopped herbs, and fresh lemon juice in small bowl to blend.
  • Season to taste with salt and pepper.
  • Preheat broiler.
  • Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper.
  • Broil just until opaque in center, about 3 minutes.
  • Spoon butter mixture over fish; broil just until butter melts, about 1 minute.
  • Transfer fish to plates spooning melted butter from pan over fillets.
  • Garnish with dill sprigs and lemon wedges and serve.

Nutrition Facts : Calories 240.2, Fat 16.7, SaturatedFat 10, Cholesterol 95.1, Sodium 201, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 21.6

Tips:

  • Choose fresh fillets of sole: Look for fillets that are firm and have a mild, briny smell. Avoid fillets that are slimy or have a strong fishy odor.
  • Pat the fillets dry before cooking: This will help the fillets to brown evenly and prevent them from steaming.
  • Season the fillets with salt and pepper: This will help to enhance their natural flavor.
  • Use a non-stick skillet or a well-seasoned cast iron skillet: This will help to prevent the fillets from sticking.
  • Cook the fillets over medium heat: This will help to prevent them from overcooking and becoming dry.
  • Baste the fillets with the melted herb butter: This will help to keep them moist and flavorful.
  • Serve the fillets immediately: They are best enjoyed when they are hot and fresh out of the skillet.

Conclusion:

Fillets of sole in herbed butter is a classic French dish that is both elegant and delicious. The tender, flaky fillets of sole are cooked to perfection in a flavorful herb butter sauce. This dish is sure to impress your guests and is perfect for a special occasion dinner.

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