Parmesean Sole Recipe

Prep fillets

Pat sole fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1 tsp black pepper.

Dust and cheese

Place 1 tablespoon flour on a plate and spread 3 tablespoons grated Parmesan on another small plate. Lightly dust each fillet with flour, shaking off excess, then press both sides into the grated Parmesan to create a thin coating.

Pan-sear

Heat 2 tablespoons butter and 1 tablespoon olive oil in a large nonstick or stainless-steel skillet over medium-high heat until foaming. Add fillets (work in batches if needed) and cook 2–3 minutes per side, or until golden and just cooked through (fish should flake easily). Transfer cooked fillets to a warm plate and tent loosely with foil to keep warm.

While the fish cooks, preheat oven to 200°C (400°F) if you prefer roasted asparagus; alternatively use a skillet. Toss trimmed asparagus with 1 tablespoon olive oil, 0.5 tsp salt and 0.25 tsp black pepper. For roasting: spread on a baking sheet and roast 10–12 minutes until tender-crisp. For stovetop: heat a skillet over medium-high heat and sauté asparagus 6–8 minutes, turning occasionally, until tender and slight char. Squeeze one lemon half over asparagus just before serving.

Sauté aromatics

In the same skillet used for the fish, reduce heat to medium and add 1 tablespoon butter. Add finely minced shallot and sauté 1–2 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant, taking care not to brown.

Deglaze

Sprinkle 1 teaspoon flour over the aromatics and stir 30 seconds. Pour in 60 ml dry white wine (or chicken broth) to deglaze the pan, scraping up browned bits. Simmer 1–2 minutes until the liquid reduces slightly.

Finish sauce

Reduce heat to low and stir in 120 ml heavy cream, 1 tablespoon lemon juice and the zest of 1 lemon. Add 2 tablespoons grated Parmesan and whisk until melted and slightly thickened, 2–3 minutes. Season with 0.5 tsp salt and 0.5 tsp black pepper to taste. If sauce is too thick, loosen with 1–2 tablespoons water or broth.

Return fish to pan

Return the cooked sole fillets to the skillet and spoon sauce over them to warm for 1 minute (do not overcook). Remove from heat.

Plate asparagus alongside 1 sole fillet per person. Spoon generous amounts of lemon-garlic cream over each fillet. Sprinkle with extra grated Parmesan and chopped fresh parsley. Serve immediately with remaining lemon half for squeezing.