© John Kernick
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

This elegant dish is incredibly simple. If your fishmonger doesn’t have smaller grey sole fillets, buy two larger 8- to 10-ounce fillets and halve them crosswise. Slideshow: More Fast Fish Recipes

How to Make It

Step 1    

Season the fish with salt and pepper. In a large skillet, melt 
2 tablespoons of the butter with 1 thyme sprig and cook until starting to brown. Add 2 sole fillets and cook over moderately high heat, turning once, until golden brown, about 4 minutes. Transfer to a platter; tent with foil. Repeat with the remaining butter, thyme and fish. 


Step 2    

In a medium bowl, toss the fennel fronds with the celery, parsley, cilantro and Thai basil leaves. Drizzle with olive oil, 
season with salt and pepper and toss to coat.


Step 3    

Transfer the sole to a platter or plates and top with the herb salad. Serve immediately, passing lemon wedges at the table.


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