Seafood Recipes

Filet of Sole Francese

Filet of Sole Francese by 2sistersrecipes.com

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Delicate and delicious tasting, Filet of Sole Francese is made with a light dredge in flour, then simmered with a brown buttery-lemon sauce to create the most succulent and moist fish ever! An elegant dinner for family and friends, and a restaurant favorite, this recipe for Filet of Sole Francese is sure to be a keeper!

The Method of Cooking

This seafood recipe is made with 4 simple ingredients. It is an “authentic French” recipe where the fish is cooked in butter (not oil) just the way they did it for centuries.

Because the origin of this recipe is from France and was adapted in popular restaurants, in Italian, it is pronounced: “Francese.” And in french it is known as sole meuniere, or sole a la meuniere.

While searching for an authentic recipe, I found this one from an old cookbook I had tucked away, The Way to Cook by Julia Child. The fish is cooked in one skillet and it is ready in minutes.

Perfect!

Keep in mind, that this recipe for “filet of sole” refers to any flat-bodied fish and lends itself well to several kinds of fillets, such as Dover, Flounder, Trout, Lemon Sole, and even Tilapia.

Serve it with our angel hair pasta with lemon sauce and this meal is sublime!

Filet of Sole Francese by 2sistersrecipes.com

How to Make Filet of Sole Francese? (*full recipe card below!)

For this recipe, you will need the following ingredients:

  • filet of sole, of your preference
  • some flour, for dredging
  • butter
  • fresh chopped parsley
  • salt and pepper
  • a couple of lemons or one large

I bought one large filet of the sole to cook for two people. But you can buy additional fillets of fish and smaller in size as well.

Raw filet of fish on wax paper with ingredients nearby. by 2sistersrecipes.com

Directions To Make (authentic) Filet of Sole Francese:

Easy steps to make this simple seafood dinner in one skillet!

1. First, rinse the fillets. Next, pat them dry on both sides using a paper towel. Season both sides with some sea salt or Himalayan salt and black pepper.

two photos of raw filet on wax paper, pat drying with paper towel. by 2sistersrecipes.com

2. Place the flour on a large, shallow plate. Then sprinkle additional flour over the large filet and rub it into the fish. Dredge fish on both sides, shaking off excess.

Dredging fish in flour

3. In a large (12-inch) nonstick skillet over medium-high heat, melt 4 tablespoons butter, until sizzling and bubbling.

4. Place the fish fillets (or in this case, one large filet) in the pan and cook until golden, then use a spatula to flip them over, about 2 to 3 minutes per side.

Cooking one large fish in a black skillet on stove top. by 2sistersrecipes.com

5. Remove and set onto a serving platter. Melt the remaining butter, sprinkle parsley, and squeeze half of a lemon into the skillet. Saute and brown the butter for about 1 minute. Pour over the fish.

6. Finally, squeeze the additional 1/2 of lemon juice over the fish and serve.

Filet of Sole Francese by 2sistersrecipes.com

Notes and Tips for Success…

  • It is important to rinse the fillets before you cook them. There is always cross-contamination in fish markets; so it is best to give them a quick rinse under cold water and drain.
  • Equally important is to pat dry the filet (or fillets) with a paper towel before dredging or you will not be able to get the fillets to crisp up.
  • For delicate fish like a filet of sole, it is best to use a large spatula to turn them over. Do not use kitchen tongs, only the spatula is needed, or the filets will break easily and fall apart.  
  • For those who need gluten-free. Try using almond meal, corn flour (not cornmeal), or all-purpose gluten-free flour. They all work well with this recipe.

Also, sole filet it is a good source of vitamin E, vitamin-B12, thiamin, and riboflavin. Plus, it is a rich source of minerals including iodine, calcium, zinc, potassium, phosphorus, and magnesium.

Options for additional flavoring…

  • toss in some capers for a punch of flavor.
  • add in some white wine, deglaze the pan, then add the remaining butter, and lemon, then pour it over the fish.

What to Serve with Sole Francese?

Of course, you can serve it with a simple crisp green salad, or serve it with any of these delicious sides:

A delicious seafood dinner that’s simple, requires little time for cooking, and has a great payoff.

This was a hit! You may be skeptical that something this simple with so few ingredients could be incredibly flavorful but this recipe is a keeper!

Try it! … and let us know how it turns out.

ENJOY!!

Ok, you can save, tag, or pin to your dinner board!

Filet of Sole Francese by 2sistersrecipes.com

Additional Recipes for Easy Seafood Dinners!

Yield: 2 servings

Filet of Sole Francese

Filet of Sole Francese by 2sistersrecipes.com

This easy Filet of Sole Francese is made with a light dredge in flour, then simmered with a brown buttery-lemon sauce to create the most succulent and moist fish ever! Simple and elegant for a delicious seafood dinner.

Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes

Ingredients

  • 12 to 14 - ounces of Filet of Sole
  • 1/4 cup flour - for dredging
  • 8 Tbsp. unsalted butter - divided
  • 1 large lemon - juiced and divided
  • 2 Tbsp. freshly chopped parsley
  • sea salt and black pepper, for seasoning

Instructions

    1. First, rinse the fillets. Then pat dry them on both sides using a paper towel. Season both sides with some sea salt and black pepper.

    2. Place some flour on a large, shallow plate. Then sprinkle additional flour over the large filet (or fillets) and rub it into the fish. Dredge fish in flour on both sides, shaking off excess.

    3. In a large (12-inch) nonstick skillet over medium-high heat, melt 4 tablespoons butter, until sizzling and bubbling.

    4. Place the fish fillets (or in this case, one large one) in the pan and cook until golden, then use a spatula to flip them over, about 2 to 3 minutes per side.

    5. Remove and set onto a serving platter. Melt the remaining butter, sprinkle the parsley, and squeeze half of a lemon into the skillet. Saute and brown the butter for about 1 minute. Pour over the fish.

    6. Finally, squeeze the additional 1/2 of lemon juice over the fish and serve.

    Yields: 2 servings

Nutrition Information:

Yield:

2 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 418Total Fat: 22gCarbohydrates: 10gFiber: 0gSugar: 2gProtein: 35g

If you enjoyed this recipe for Filet of Sole Francese, let us know and leave a comment below. We’d love to hear from you!

Have fun and snap a photo, hashtag it on Instagram or on Pinterest, and be sure to tag us @2sistersrecipes.  We’d love to see what you make and share it with the world!  ๐Ÿ™‚

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Happy Cooking! ๐Ÿ™‚

thanks for stopping by!

xo anna and liz

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4 Comments

  • Reply
    Susan
    August 8, 2022 at 4:05 pm

    We are eating more and more fish and this looks incredibly delicious! I’ll be looking for some sole to try this soon ๐Ÿ™‚

    • Reply
      by Anna and Liz
      August 8, 2022 at 4:13 pm

      Aw, thanks, Susan! And, please try some of our other seafood recipes, we have many for you to choose from. Have a great and blessed week! ๐Ÿ™‚

  • Reply
    Liz
    July 7, 2022 at 5:54 pm

    It’s been ages since I’ve made this!! Such an easy, delicious and elegant recipe. Yours looks magazine worthy!!!

    • Reply
      by Anna and Liz
      July 7, 2022 at 5:59 pm

      And the same with us too! ๐Ÿ™‚ Just realized we never posted this simple recipe, until today… lol
      Thanks for stopping by Liz and leaving a sweet comment, it is so good to hear from you! Have a great weekend!

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