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Sogliola al burro e limone is the Italian classic that shares its DNA with the French sole meunière but is lighter on the butter and heavier on the lemon, producing a dish of exceptional delicacy that lets the sweet, mild flavour of the sole speak clearly. The fillets are dusted in a fine coat of flour which, when it hits the hot butter, creates a thin, golden crust that seals the fish and holds it together during cooking while the butter beneath turns nutty and fragrant. A generous squeeze of fresh lemon juice added to the pan just before serving creates an instant emulsified sauce - brown butter cut with acid - that drapes over the fish in an impossibly elegant and simple finish. Fresh parsley adds a final aromatic note. This is the kind of refined Italian fish cookery that appears effortless and that rewards the very best quality sole you can find.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4 srv
Difficulty
Easy
Calories
260 kcal
For 4 serving(s)
Per serving
Pat the sole fillets dry with kitchen paper. Season lightly with salt and white pepper.
Spread the flour on a plate. Lightly dredge each fillet in flour, shaking off any excess.
Heat 50g of the butter in a wide frying pan over medium-high heat. When the foam subsides and the butter smells nutty, add the fillets in a single layer (cook in batches if necessary).
Fry for 2-3 minutes until the underside is golden. Carefully flip with a thin spatula and cook for another 1-2 minutes. The fillets should be golden and cooked through. Remove to warm plates.
Add the remaining butter to the same pan and melt over medium heat until it turns a light golden-brown colour.
Remove the pan from the heat. Add the lemon juice - it will sizzle - and swirl the pan to combine into a sauce.
Pour the lemon butter sauce over the sole fillets, scatter fresh parsley over the top, and serve immediately with lemon wedges.
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