Parmesean Sole Recipe

Pat sole fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Place flour in a shallow dish and mix in 3/4 cup grated Parmesan; stir to combine for dredging.

Trim woody ends from asparagus and toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Set aside on a tray.

Measure and have the cream, lemon juice, zest, remaining 1/4 cup Parmesan, minced garlic, butter and oil ready near the stove.

Pan-Roast

Heat a large ovenproof skillet over medium-high heat. When hot, add the asparagus in a single layer and cook 2–3 minutes without moving to get color, then toss and cook another 2–3 minutes until bright and just tender. Remove asparagus to a plate and keep warm. For thicker spears, cook an additional 1–2 minutes.

Working one fillet at a time, dredge each sole in the flour-Parmesan mixture, pressing lightly so a thin coating adheres and shaking off excess.

In the same ovenproof skillet (wipe briefly if needed), heat 1 tbsp butter and 1 tbsp olive oil over medium heat until butter foams. Add 2 minced garlic tsp and sauté 20–30 seconds until fragrant, taking care not to brown.

Add the dredged fillets to the pan (do not crowd; cook in batches if necessary). Cook 2–3 minutes per side until golden and just cooked through (internal temperature ~ 145°F / 63°C) and the Parmesan crust is crisp. Transfer cooked fillets to a warm plate. If using an oven to finish, you may bake at 350°F (175°C) for 3–4 minutes instead of pan-cooking the second side for thicker fillets.

Reduce heat to medium-low and add the remaining 2 tbsp butter to the skillet. When melted, add the minced garlic (if you cooked all garlic earlier, add none now) and sauté 15–20 seconds until fragrant.

Pour in 1 cup heavy cream and bring to a gentle simmer, stirring to combine any browned bits from the pan. Simmer 2–3 minutes to slightly thicken.

Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest and 1/4 cup grated Parmesan. Stir until cheese is melted and sauce is smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper, taste and adjust seasoning or lemon to preference. If sauce becomes too thick, thin with 1–2 tbsp water or additional cream.

Return cooked sole fillets and asparagus to the pan, spooning sauce over them to warm through for 1 minute. Remove from heat.

Arrange sole fillets and asparagus on warmed plates. Spoon additional lemon-garlic cream over the fish and asparagus. Garnish with chopped parsley and a lemon wedge. Serve immediately.