Fresh Sole, without head and skin
80 Gramms of fresh butter
1 tablespoon of peanut oil
1 good handful of flat parsley, without stems
1 clove of garlic, crushed and halved
zest of one lemon
lemon, halved
This is one of my favorite fish dishes. I love it as it is very simplistic. However - by experience - the more simple a dish, the more difficult it is to get a perfect result. This should give you a good guideline how to make this perfect combination of sole, lemon, butter and parsley shine.
Use an iron/iron cast pan for best results. Melt the butter - add the oil so the butter doesn't burn - add the garlic and the lemon zest (peel the lemon with a peeler. Make sure that the peel is free of the white and bitter inside of the peel). Leave this mixture at low heat to infuse the flavors for around 10 minutes.
Tap the soles dry with kitchen paper. Season liberally with salt and freshly ground black pepper.
Increase the heat to medium to high temperature. When the butter starts to foam, put the sole into the pan. Keep spooning the foaming butter over the sole. From time to time, shake the pan so that the sole doesn't stick to the bottom of the pant. After 2 minutes - turn the sole over and repeat this process, always spooning the butter over the sole. Reduce the heat to medium-low and repeat this process again - about 4 minutes a side. 1 minute before finish, sprinkle the parsley over the sole. Take pan from the stove - squeeze over some fresh lemon juice and serve with the parsley and a lemon pieces. Check the seasoning. Serve with some butter from the pan.