Sole Francese
Elevate your seafood repertoire with Sole Francese, a classic Italian-American dish that's elegant yet wonderfully simple to prepare. This recipe features delicate sole fillets lightly dredged in flour, dipped in a golden egg wash, and pan-fried to perfection in a blend of butter and olive oil for a rich, velvety finish. A tangy lemon-butter sauce, enhanced with a splash of chicken stock, adds a touch of brightness and depth, making it the star of the plate. Perfectly suited for a weeknight dinner or a special occasion, this 30-minute masterpiece is garnished with fresh parsley and optional lemon wedges for a burst of color and zest. Whether served alongside creamy mashed potatoes or sautéed vegetables, Sole Francese is a restaurant-worthy dish guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 pieces eggs
- 1 tablespoon water
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.25 cups lemon juice
- 0.5 cups chicken stock
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges (optional, for serving)
Instructions
Season the sole fillets with salt and black pepper on both sides.
Place the flour in a shallow dish. In another shallow dish, whisk the eggs together with 1 tablespoon of water until well combined.
Dredge each sole fillet first in the flour, shaking off any excess, then dip it into the egg mixture, ensuring it is fully coated.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Add the coated fillets to the skillet (work in batches if necessary to avoid overcrowding). Cook for about 2-3 minutes per side, or until the fish is golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate lined with paper towels.
Wipe the skillet clean if needed, then add the remaining 2 tablespoons of butter, lemon juice, and chicken stock. Stir to combine and bring to a simmer. Cook for about 2-3 minutes, allowing the sauce to slightly reduce and thicken.
Return the cooked fillets to the skillet, spoon the sauce over the fish, and let them warm through for about 1 minute.
Garnish the dish with chopped fresh parsley and serve immediately. Optionally, serve with lemon wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.1 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 12.1 mcg | 60% | |
| Calcium | 171 mg | 13% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1549 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
