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Cooking 101
A very restaurant-esque meal in 5 minutes. Butter, lemon, and our Herby Chimichurri make for a delicious sauce on the mellow, flaky sole. You can use flounder or fluke too.
Chef Tip: Fish can overcook quickly, so have all of your ingredients set and ready to go.
½ cup AP flour
Salt
4 tbsp butter
2 fresh sole fillets, 3 to 4 ounces each
1 lemon
Combine the flour and about 2 teaspoons of salt in a large shallow plate. Pat the sole fillets dry with paper towels
In a large pan over medium heat, add the butter. Once butter is melted and starting to sizzle, dredge the fillets in the flour and add to the pan. Lower the heat to low and cook for 2 minutes. Flip and cook for 2 minutes on the other side
While the second side cooks, add about ¼ pouch of Chimichurri to the pan. Zest the lemon transfer the fish to a serving plate. Add a squeeze about 2 tablespoons of the lemon juice into the pan, serve it over the fish. Enjoy immediately
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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