Food & Drink

Sole with Herb-Butter Sauce

Cooking sole with a light sauce helps avoid smothering the delicate taste. The sauce is made with butter, herbs, and a few other ingredients.


I was at Whole Foods recently and spotted some fresh, beautiful Petrale Sole fillets at the seafood counter. Sole is a delicate fish that you don’t want to smother in a heavy sauce. So I decided to top sauteed sole fillets with a light sauce of butter, herbs and a few other ingredients. It’s a delicious dish and simple to make


1 1/2 pounds fresh petrale sole fillets

Salt, to taste

2 Tbsp extra virgin olive oil

3 Tbsp peeled & minced shallots

1/4 cup dry white wine

2 Tbsp cold, unsalted butter, cut into four pieces

Minced fresh thyme leaves or any fresh herb for flavor, such as rosemary or tarragon

Minced fresh chives

Lemon wedges


  1. Pat the sole fillets dry with paper towels. There is a lot of moisture in Petrale sole, so you might have to pat them dry twice.
  2. Lightly salt the fillets on both sides. 
  3. Heat oil in a large, stick-free skillet on medium-high heat. Once the oil is hot, carefully add the fillets to the pan. Brown the fillets gently on both sides. The fish is cooked when it flakes easily and is no longer translucent. Sole fillets will cook up very quickly, no more than a few minutes on each side. Once done, remove the fillets from the pan and place on a warm plate.
  4. Add shallots to the pan and sauté until soft, 2-3 minutes.
  5. Add white wine to the pan with the shallots to deglaze the pan, and scrape up the browned bits at the bottom of the pan.
  6. Add butter and gently swirl to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole. Serve immediately with lemon wedges. 
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