Sole With Orange Brown Butter – a delicious recipe with fillets, salt, Flour, vegetable oil, unsalted butter, shallot. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Season 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 saute pan over high heat. When the oil is hot but not smoking, saute 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 200u00b0F oven while you make the sauce.
2
2. Add the remaining oil and the butter to a saute 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.
3
3. Put a piece of sole on each plate, drizzle with the brown butter, and serve immediately.
258
kcal
Calories
28
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound sole fillets, Coarse salt and freshly ground black pepper to taste, Flour for dusting, 3 tablespoons vegetable oil, and more.
Yes, Sole With Orange Brown Butter falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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