Sole with Herb Butter & Fisherman salt

filetti di sogliola impanati con patate

SC01 Fisherman Salt Box


  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons chopped fresh herbs, such as tarragon, parsley, dill, thyme, sage,
  • chervil, savory, and/or rosemary
  • finely grated zest and juice of 1/2 lemon
  • 4 sole (or flounder) filets, about 6 ounces each
  • coarsely ground mixed peppercorns
  • 2 tablespoons olive oil


1. Blend the butter, herbs, and lemon zest together. Gently roll into a cylinder about the size of your thumb and cut into 4 disks, set aside.
2. Pat the sole filets dry with a paper towel and season with pepper.
3. Put 2 large skillets over high heat until very hot. Ass a tablespoon of oil to each skillet and swirl to coat the bottom of the pan. Put 2 filets in each pan, whiter side down, and sauté until the edges of the filets are opaque, about 2 minutes. Turn carefully and cook the other side until the surface is dry but the flesh is still moist and tender, about 2 more minutes. Transfer to plates.
4. Remove the pans from heat and deglaze with the lemon juice. Pour over the fish. Top each fish filet with a disk of herb butter and season with a pinch or two of fisherman salt.

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