Prep/cook time: 20 minutes
4 fillets of wild sole, 4–5 ounces each (make sure the fish is wild and not farmed if possible, and ask your fishmonger to remove the skin and pin bones)
2 tablespoons all-purpose flour (Cup4Cup flour
works here if you want to make it gluten-free)
½ teaspoon good-quality fine salt
freshly ground black pepper
4 tablespoons salted butter
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice (plus lemon wedges for serving)
1 tablespoon finely chopped flat-leaf parsley
Wash the sole fillets with cold water and pat completely dry. Mix the flour, salt, and pepper in a shallow baking dish and coat the fish, making sure there is a light dusting over every part of each fillet. Place a large pan on medium-high heat, wait a minute or two until it’s hot, and melt half (2 tablespoons) of the butter. Add two of the fillets to the pan, cook about 3 minutes on one side (or until lightly browned), and then flip and cook on the other side for 3 minutes. Remove the fillets from the pan and place them on a clean plate. Add the other 2 tablespoons of butter and repeat the process with the other two fillets.
Once all of the fish is cooked, turn the heat down to low and add the 2 tablespoons of olive oil to the pan. Quickly add the lemon juice and parsley and stir until combined, only about 30 seconds or so. Pour the sauce over the fish immediately. Plate the fillets and sprinkle with salt and pepper.
Serve with plenty of lemon wedges and a green salad on the side. It’s nice to have a proper acidic vinaigrette on the salad to go with the fish, and you can make one ahead of time (though wait to dress the lettuce until right before serving). Whisk together a good one with Dijon mustard, lemon juice, Champagne or white wine vinegar, sea salt, freshly ground pepper, and tons of extra-virgin olive oil. Play with the proportions of the vinaigrette until you’re satisfied with the balance and texture.