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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 

Michael Voltaggio
Bryan Voltaggio
March 2017

Gallery

© John Kernick

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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