Sole with Orange Brown Butter
Sole with Orange Brown Butter is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Season the fillets with the salt and pepper and dredge them in the flour.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSeason the fillets with the salt and pepper and dredge them in the flour.
Shake off any excess flour.
Put half of the oil in a large sauté pan over high heat.
When the oil is hot but not smoking, sauté the fish on one side for 3 minutes.
Then flip and cook on the other side until just done, 1 to 2 minutes; the fillets should be golden brown and just cooked through.
Transfer them to a platter and keep them warm in a 200°F oven while you make the sauce.
Add the remaining oil and the butter to a sauté pan and cook over high heat until the butter starts to foam.
Add the shallot.
Cook until it is golden and the butter is a pale hazelnut brown, about 1 minute.
Add the orange juice and cook for 1 minute more.
Add the lemon juice.
When the butter mixture starts to foam again, remove the pan from heat.
Season with more salt and pepper, if desired.
Put a piece of sole on each plate, drizzle with the brown butter, and serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.