Sole with Butter and Sage
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 150g |
| All-purpose flour | As needed |
| Fresh sage | 12 leaves |
| Salt | To taste |
| Black pepper | To taste |
| Sole fillets | 4 |
Instructions
-
Preparing the Sole
Begin by cleaning the sole fillets: carefully remove the skin and rinse the fillets under cold water. Pat them dry with a kitchen towel to remove any excess moisture. For more tips on cleaning sole, you can refer to a dedicated cooking guide. -
Coating the Sole
Lightly dust the sole fillets with all-purpose flour, ensuring both sides are well coated. Place them on a plate ready for cooking. -
Cooking the Sole
In a non-stick pan, melt the butter over low heat. Add the fresh sage leaves and let them infuse the butter with flavor. Carefully place the sole fillets into the pan and cook for 3-4 minutes on each side, until golden brown. Be gentle when turning the fillets to avoid breaking them. If your pan isn’t large enough to cook all four fillets at once, you can cook them in two batches. -
Finishing Touches
If you notice that the sage leaves begin to brown too much during the cooking process, remove them from the pan and set them aside. You’ll use these to garnish the fish later. Once the fillets are cooked through, season with salt and freshly ground black pepper to taste. -
Serving the Dish
Transfer the sole fillets to a serving plate. Pour the melted butter over the fillets and arrange the crispy sage leaves on top as a garnish. Serve immediately while the dish is fresh and warm.
Enjoy your Sole with Butter and Sage! The delicate flavors of the fish combined with the richness of the butter and the aromatic sage make this a simple yet exquisite dish to savor at any time.
