Ingredients
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
Instructions
- Preheat oven to 200°F. Place an oven-safe plate or baking sheet inside to keep cooked fish warm.
- Place flour on a shallow plate. Season fish with salt and pepper. Dredge fillets in flour, shaking off excess.
- In a large skillet, heat 2 tablespoons clarified butter over medium-high heat until bubbling. Add half the fish and cook for 2–3 minutes per side until golden. Transfer to warm plate in oven. Repeat with remaining butter and fish. Wipe out the skillet.
- Arrange fish on a serving platter and sprinkle with minced parsley.
- In the same skillet, melt unsalted butter over medium heat until bubbling and golden, about 1–2 minutes. Pour evenly over the fish fillets.
- Serve immediately with lemon wedges on the side.
Notes
- Substitute sole with flounder, tilapia, or trout if needed.
- Add a splash of white wine to deglaze the skillet for a deeper sauce.
- Include capers in the butter for a briny twist.
- Use brown butter instead of clarified for a nuttier flavor.
- Bone-in fillets offer a more traditional presentation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: French
Nutrition
- Serving Size: 1 fillet
- Calories: 280
- Sugar: 0g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 85mg
