Sole Francaise Recipe

Parboil potatoes

Place the baby potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a paring knife, about 10–12 minutes depending on size. Drain well and let steam-dry in the colander for 2–3 minutes.

Brown the butter and crisp potatoes

In a large skillet over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add the drained potatoes cut-side down if halved, spacing them in a single layer. Cook, undisturbed, until golden and crisp on the bottom, about 4–5 minutes. Toss and continue to cook, turning occasionally, until evenly browned and cooked through, another 6–8 minutes. Add remaining 2 tablespoons butter, minced garlic, and thyme; cook for 1 minute more until butter foams and garlic is fragrant. Watch the butter carefully so it browns but does not burn. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and keep warm.

Bring a medium pot of salted water to a rolling boil. Add the trimmed haricot verts and blanch for 2 minutes until bright green and just tender. Prepare an ice bath (bowl of ice water). Transfer the green beans to the ice bath to stop cooking, then drain and pat dry.

In a sauté pan over medium heat, warm 1 tablespoon unsalted butter with 1 teaspoon olive oil. Add the drained haricot verts and toss for 1–2 minutes to warm through. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon zest. Toss to combine and keep warm.

Prepare fillets

Pat the sole fillets dry with paper towel. In a shallow dish, combine 3 tablespoons flour with 1 teaspoon kosher salt and 1 teaspoon black pepper. Lightly dredge each fillet in the seasoned flour, shaking off excess.

Cook fillets

In a large nonstick or stainless-steel skillet, heat 2 tablespoons unsalted butter and 2 tablespoons olive oil over medium-high until butter foams and begins to brown lightly. Add the fillets (work in two batches if needed) and cook undisturbed for 1.5–2 minutes per side for thin fillets (longer, 2.5–3 minutes, for thicker fillets), until just opaque and cooked through and a light crust has formed. Transfer cooked fillets to a warm plate and tent loosely with foil.

Make lemon-butter sauce

Reduce heat to medium-low and add 1 tablespoon unsalted butter to the same pan. When melted, add 1 tablespoon dry white wine and scrape up any browned bits from the pan. Stir in 3 tablespoons fresh lemon juice and swirl until sauce is slightly reduced, about 1 minute. Remove from heat and whisk in remaining 1 tablespoon butter, swirling until sauce is emulsified. Taste and adjust seasoning with a pinch of salt and black pepper if needed. Stir in 2 tablespoons chopped parsley.

Pour the lemon-butter sauce over the plated fillets or spoon it over each piece just before serving.

Divide the brown butter potatoes and haricot verts evenly among four warm plates. Place a sole fillet on each plate. Spoon additional pan sauce over the fish and potatoes as desired.

Garnish each plate with remaining chopped parsley and a lemon wedge. Serve immediately.