Ingredients Seafood Fish Sole Brown Butter Sole with Herb Salad 5.0 (1) Add your rating & review 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. By Michael Voltaggio Michael Voltaggio 2013 Best New Chef at ink., Los Angeles. His modernist cuisine pushes boundaries — he’ll serve octopus over buttered-popcorn puree — and it is delicious. Food & Wine's Editorial Guidelines and Bryan Voltaggio Bryan Voltaggio Instagram Bryan Voltaggio is an American chef and restaurateur. An alum of the Top Chef television series, he is a James Beard Award semifinalist and the brother of celebrity chef Michael Voltaggio. Known for his Mid-Atlantic cuisine at Thacher & Rye, he resides in Frederick, Maryland. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 4 Ingredients Four 5- to 6-ounce sole fillets, preferably grey sole Kosher salt Pepper 4 tablespoons unsalted butter 2 large thyme sprigs 1/2 cup coarsely chopped fennel fronds 1/2 cup light green celery leaves 1/2 cup parsley leaves 1/2 cup cilantro leaves 1/2 cup Thai basil leaves Extra-virgin olive oil, for drizzling Lemon wedges, for serving Directions 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. 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. Rate it Print