Pan-Seared Sole with Butter Sauce
Delicious Pan-Seared Sole Recipe: Easy Butter Sauce for Fish, How to Cook Fish Perfectly, Using a Cast Iron Pan for Winter Delights
This recipe transforms simple sole into an elegant dish, perfect for a cozy autumn or winter meal! Sole is a white fish with a mild flavor and minimal fishiness, making it a favorite for families, including kids. Today, we’re elevating semi-dried sole from the freezer into a ‘Sole Butter Steak’ for a gourmet experience at home. We’ll pan-sear it with olive oil and garlic until golden brown, then create a rich butter sauce with garlic, chili flakes, and fresh chives. This dish is not only delicious on its own but is enhanced by the savory butter sauce and crisp chives, served alongside as a delightful garnish. Sole is in season from October to December, offering peak flavor and rich protein content. Enjoy this delightful sole dish as the weather cools!
Main Ingredients- 2 Sole fillets
- 1-2 pinches Salt (for seasoning)
- 1 swirl Olive oil (for cooking fish)
Butter Sauce Ingredients- A little Olive oil
- 1 Peperoncino (optional)
- 10 cloves Garlic
- 2 tbsp Unsalted butter
- Pinch of Salt
- 1 bunch Chives
Garnish- Lemon slices (optional)
- A little Olive oil
- 1 Peperoncino (optional)
- 10 cloves Garlic
- 2 tbsp Unsalted butter
- Pinch of Salt
- 1 bunch Chives
Garnish- Lemon slices (optional)
Cooking Instructions
Step 1
Begin by preparing the chives for the butter sauce. Wash one bunch of chives under running water, then gently pat them dry with paper towels. Cut them into approximately 2-3 cm lengths for easy eating with the fish and sauce.
Step 2
Next, prepare the garlic and peperoncino to add flavor to the butter sauce. Peel and thinly slice 10 cloves of garlic, or lightly smash them with the side of your knife. If using peperoncino, remove the seeds and finely mince 1 piece. You can omit or adjust the amount based on your spice preference.
Step 3
Prepare lemon slices to enhance the flavor of your fish steak. Lemon adds a refreshing zest and helps to cut through any potential fishiness, but it’s optional, so feel free to skip it if you prefer.
Step 4
Now, let’s prepare the main ingredient: the sole. You’ll need 2 fillets. The semi-dried sole I’m using is already prepared, so no further cleaning is needed. Semi-dried fish holds its shape well when cooked, making it easier to pan-sear. If you’re using frozen sole, first thaw it completely in the refrigerator or under cold running water. Rinse it gently under cold water, then thoroughly pat it dry with paper towels. Removing excess moisture is crucial for achieving a crispy sear and preventing oil splatters.
Step 5
Score the dried sole fillets. Making shallow cuts (about 2-3 cm apart) in a crosshatch pattern not only helps the fish cook more evenly and quickly but also allows the sauce to penetrate deeper for enhanced flavor. These scores also add a nice visual touch! Lightly season both sides of the sole with 1-2 pinches of salt for under-seasoning. Since semi-dried fish can sometimes be pre-salted, it’s best to season sparingly. If using fresh sole, you might want to increase the salt slightly. Let the salt absorb for a few minutes.
Step 6
Time to make the delicious butter sauce to accompany the sole! A cast iron skillet is ideal for searing fish due to its excellent heat retention. Add a generous amount of olive oil to the skillet and heat over medium-low heat. Add the sliced garlic and minced peperoncino, sautéing gently until fragrant, being careful not to burn them. (Tip: If you forget the peperoncino, you can add it later.)
Step 7
Once the garlic turns lightly golden and releases its aroma, add 2 tablespoons of unsalted butter and a pinch of salt to help it melt. If using salted butter, be sure to adjust the amount of salt accordingly. As the butter melts, it will combine with the garlic, creating a rich, aromatic base for the sauce.
Step 8
When the butter is fully melted and a lovely buttery aroma fills the air, add the prepared chives to the pan. Sauté them quickly, just until they wilt slightly. Overcooking the chives will make them tough, so aim for a lightly wilted, crisp texture. This quick sauté ensures the chives retain their fresh flavor and vibrant color.
Step 9
Your simple yet flavorful semi-dried sole butter sauce is ready! (Note: My chives cooked a bit longer in the cast iron pan; adjust cooking time to your preference.) Set the finished butter sauce aside in a small bowl while you cook the fish.
Step 10
Now, use the same skillet (with the flavorful remnants from making the sauce) to cook the sole. Add another swirl of olive oil to the pan, leaving any residual oil from the sauce. Heat the skillet over medium-high heat until it’s properly preheated. Carefully place the scored sole fillets into the hot pan.
Step 11
The key to perfectly pan-seared fish is to let one side cook undisturbed until it’s golden brown and crispy before flipping. Flipping too early can cause the delicate fish to break apart, and flipping multiple times can lead to a dry texture. Aim to flip the sole only once or twice to ensure it’s cooked through while remaining moist inside.
Step 12
Sear the sole fillets on both sides until they are beautifully golden brown and crisp, almost like they are being ‘fried’ to perfection. This technique creates that desirable crispy exterior.
Step 13
Once the sole is nicely browned on both sides, pour the prepared butter sauce over it. Tilt the pan slightly and spoon the sauce over the fish fillets, allowing them to be coated in the buttery mixture. This step infuses the fish with even more delicious flavor. Turn off the heat to finish.
Step 14
Plate the beautifully cooked sole steak. Artfully arrange the lemon slices on top for a visually appealing presentation. A gentle squeeze of fresh lemon juice just before serving will add a bright, citrusy note that complements the rich flavors of the sole and butter sauce. Enjoy your delicious meal!
