- Season the sole fillets with salt and pepper, then dust with flour on both sides, shaking the excess off.
- In two large skillets, or in a double-burner griddle, melt the butter over medium-high heat. When butter starts to bubble, add the fish.
- Cook the fish, turning once with two wide spatulas, until golden-brown, about 3 minutes on each side.
- Transfer to plates. Garnish with parsley and lemon wedges.
Note: If using almond flour, fry the sole in a nonstick skillet. Almond flour coating tends to stick to regular fry pans.
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