Fillet of Sole

This Filet of Sole recipe is our Quick and Easy version of the Classic French Sole Meuniere recipe. It makes for a real quick and easy weeknight dinner while still being REAL good. 

Ingredients 

• Four small filets of sole or two large filets
• 2 fresh lemons
• 2 pinches of dill weed and/or lemon zest
• 3 tablespoons of butter

How to cook up your Filet of Sole

Put the filets in a bowl and sprinkle a couple of pinches of dill weed and/or lemon zest on them. Squeeze about a tablespoon of lemon juice on them also. Turn them over a few times getting them covered with lemon juice etc.

Put a large skillet on at medium high and add the butter and squeeze in the rest of the juice from the lemon.

Mix the lemon juice and butter together and when it starts to bubble lay the filets out in the skillet and cook for just a minute or two each side. Depending on the thickness of your filets.

It’s a lot easier to overcook them than it is to undercook them, so as soon as they start to get opaque and firm put them on the plates and spoon some of the butter lemon juices from the skillet on them. And, serve up your Filet of Sole!

We had microwaved “baked” potatoes and a Spinach Salad with ours. Oh yeah, and Gammy’s favorite Pinot Grigio, of course. 

If you would like to browse some more of our Filet of Sole recipes just click here.

Filet of Sole - Quick and Easy - Gluten Free - Paleo

Course: Main Course, Main Course, Gluten Free, Seafood main course

Cuisine: American, French, Italian, Mediterranean

Keyword: gluten free, main course, Mediterranean Diet, paleo, quick and easy, seafood

Prep Time: 5 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 11 minutes minutes

Servings: 2

Print Recipe

Ingredients

• 4 filets sole or 2 large
• 1 fresh lemon
• 2 pinches dried dill weed and/or lemon zest
• 2 tablespoons butter

Instructions

• Put the filets in a bowl and sprinkle a couple of pinches of dill weed and/or lemon zest on them. Squeeze about a tablespoon of lemon juice on them also. Put a large skillet on at medium high and add the butter and squeeze in the rest of the juice from the lemon.
• Mix the lemon juice and butter together and when it starts to bubble lay the filets out in the skillet and cook for just a minute or two each side. Depending on the thickness of your filets. It's a lot easier to over cook them than it is to under cook them, so as soon as they start to get opaque and firm  put them on the plates and spoon some of the butter lemon juices from the skillet on them. And, serve them up!