Classic Sole Francese with Lemon Butter Sauce
Delicate sole fillets dipped in egg and lightly pan-fried to golden perfection, finished with a bright lemon butter and white wine sauce. This elegant Italian-American classic is perfect for a sophisticated spring dinner.
Ingredients
- 4 sole fillets (about 150g each)
- 75g all-purpose flour
- 3 large eggs, beaten
- 60ml extra virgin olive oil
- 45g unsalted butter
- 180ml dry white wine
- 120ml fresh lemon juice (about 3 lemons)
- 240ml fish or chicken stock
- 3 tablespoons capers, drained
- 3 tablespoons fresh flat-leaf parsley, chopped
- 1 lemon, thinly sliced for garnish
- Salt and freshly ground black pepper to taste
Instructions
Pat the sole fillets dry with paper towels and season both sides with salt and pepper.
Place flour in a shallow dish and beaten eggs in another shallow dish.
Dredge each fillet lightly in flour, shaking off excess, then dip into beaten eggs, coating completely.
Heat olive oil and 15g butter in a large skillet over medium-high heat until shimmering.
Working in batches, cook the sole fillets for 2-3 minutes per side until golden brown and cooked through. Transfer to a warm plate and tent with foil.
Reduce heat to medium, add white wine to the skillet and scrape up any browned bits, cooking for 2 minutes.
Add lemon juice and stock, bring to a simmer and cook for 3-4 minutes until slightly reduced.
Remove pan from heat and swirl in remaining 30g butter until sauce is glossy and emulsified.
Stir in capers and half the parsley, then taste and adjust seasoning.
Return sole fillets to the pan, spooning sauce over the top. Garnish with lemon slices and remaining parsley before serving.
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