Filet Sole Recipe
With golden crust in white wine lemon, butter sauce served with spinach
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filet Sole
Spinach
Method
Filet Sole
- 1
Prepare the Sole
Season the sole fillets with salt and black pepper on both sides.
- 2
Dredge in Flour
Place the all-purpose flour in a shallow dish. Dredge the seasoned sole fillets in the flour, shaking off any excess.
- 3
Cook the Fillets
In a large skillet over medium heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil. Once hot, add the fillets and cook for about 3-4 minutes on each side until golden brown. Remove the fillets and set aside.
- 4
Make the Sauce
In the same skillet, add the white wine, lemon juice, and lemon zest. Scrape the bottom of the skillet to incorporate the browned bits. Let it simmer for about 2-3 minutes.
- 5
Spinach
- 6
Sauté the Garlic
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 7
Cook the Spinach
Add the fresh spinach to the skillet, season with salt and black pepper, and cook until wilted, about 2-3 minutes. Stir occasionally.
- 8
Combine and Serve
On a serving plate, arrange the sautéed spinach and top it with the filet sole. Drizzle the white wine lemon butter sauce over the sole and serve immediately.