Skillet Sole Recipes

Steps:

• Season the fish with salt and pepper. Put the flour in a wide shallow dish, then coat the fillets one at a time in the flour, shaking off the excess.
• Heat a large nonstick skillet over high heat. Add the vegetable oil; once very hot and shimmering, add the fillets. (You may need to do this in 2 batches.) Cook until golden brown and cooked about two-thirds of the way, 2 to 3 minutes. Carefully flip the fish and cook until just cooked through, about 30 more seconds. Remove the fillets to a serving platter.
• Pour off any remaining oil and wipe out the skillet. Return it to medium-high heat, then add the butter and cook until melted, any foaming subsides and the butter is a deep golden brown, 3 to 4 minutes. Remove from the heat and swirl in the lemon juice and a pinch of salt (it may splatter a bit). Once incorporated, add the parsley and immediately spoon the sauce over the fish. Serve with lemon wedges.

Steps:

• Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.

Steps:

• In a small bowl, combine the butter, dill, onion powder, garlic powder, salt if desired, and pepper. , In a large skillet, heat butter mixture over medium heat until melted, 1-2 minutes. Add the sole; cook until fish just begins to flake easily with a fork, 2-3 minutes on each side. If desired, garnish with dill and lemon.