foryoueats
No results to search

Sautéed Petrale Sole In Herb Butter Sauce

Share
Email
Prep Time
5m
Cook Time
15m
Total Time
20m
This sautéed petrale sole recipe features delicate, flaky fillets cooked in an herb butter sauce. With a hint of shallots, white wine, and lemon, this dish is bursting with flavor and perfect for a light and elegant meal.

Ingredients

Servings: 4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6

Steps

1
Pat dry the fillets, lightly salt: Pat the sole fillets dry with paper towels. There is a lot of moisture in Petrale sole, so you might have to pat them dry twice. Lightly salt the fillets on both sides.
2
Brown the fillets on both sides: Heat oil in a large, stick-free skillet on medium-high heat. Once the oil is hot, carefully add the fillets to the pan. Brown the fillets gently on both sides. Fish is cooked when it flakes easily and is no longer translucent. Sole fillets will cook up very quickly, no more than a few minutes on each side, so don't walk away from the pan while cooking. Once done, remove the fillets from pan and place on a warm plate.
3
Cook shallots: Add shallots to the pan and sauté until soft.
4
Make sauce: Add white wine to the pan with the shallots to deglaze the pan, and scrape up the browned bits at the bottom of the pan. Add butter and gently swirl to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole. Serve immediately. Did you love the recipe? Give us some stars and leave a comment below! Adapted from a recipe in a newsletter from Paul Martin's American Grill .

Nutrition Facts

  • Calories
    446kcal
    22%
  • Fat
    27g
    1%
  • Saturated Fat
    7g
    0%
  • Carbohydrates
    2g
    0%
  • Fiber
    0g
    0%
  • Sugar
    0g
    0%
  • Protein
    44g
    2%
  • Cholesterol
    146mg
    7%
  • Sodium
    200mg
    10%
Percent Daily Values are based on a 2,000 calorie diet.
Getting Started
Create Recipe