Sole Francese Recipe

Cook the Risotto

In a saucepan, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted. Gradually add warm broth, one ladle at a time, stirring constantly until absorbed. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Stir in grated Parmesan cheese, season with salt and pepper, and set aside.

Prepare the Sole

Dredge each sole fillet in flour, shaking off excess. Beat eggs in a shallow dish. Dip floured fillets in the egg wash, coating thoroughly. In a large skillet, melt butter over medium heat. Cook the fillets for about 3-4 minutes per side until golden and cooked through. Remove from pan and keep warm.

Make the Lemon Butter Sauce

In the same skillet used for the fish, add chopped shallots and cook until softened. Deglaze the pan with white wine and lemon juice, scraping up any bits. Let it simmer until reduced by half. Stir in chopped Italian parsley and remaining butter, whisking until melted and combined. Season with salt and pepper to taste.

Plate the Dish

On each plate, serve a portion of Parmigiano risotto topped with the sole fillets. Drizzle the lemon butter sauce over the fish and garnish with additional parsley if desired.