Buttery Broiled Sole Recipe

There’s something incredibly satisfying about transforming a simple fish fillet into a gourmet meal in just minutes—let me tell you, this buttery broiled sole recipe is proof that elegance doesn’t have to take forever.

I adore crafting dishes that express straightforward components and amplify their innate flavors. My Buttery Broiled Sole is a lean, mean, protein-rich platform for delicate sole fillets, brightened to a fare-thee-well with melted butter and the sunny, lip-pursing acidity of lemon juice and zest.

Fresh parsley is the stage dressing in this act. And act it does, in its light, fresh way, as a deliciously simple helioform for an excellent fish.

Ingredients

• Unsalted Butter: Adds richness and a creamy texture.
• Lemon Juice: Provides a bright, tangy flavor.
• Lemon Zest: Enhances aroma and citrus notes.
• Parsley: Freshens with a mild, herbaceous taste.
• Black Pepper: Adds mild heat and depth.

Ingredient Quantities

• 4 sole fillets (about 6 ounces each)
• 1/4 cup unsalted butter, melted
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

How to Make this

1. Set your broiler to high and place the oven rack roughly 6 inches from the heat source.

2. Wash the sole fillets in cold water and dry them off with paper towels.

3. In a tiny dish, mix the melted butter, lemon juice, and lemon zest with salt and black pepper.

4. Put the fillets, skin side down, on an ungreased broiler pan or a baking sheet lined with aluminum foil.

5. Generously brush the fillets with the butter mixture, making sure they are coated evenly.

6. Broil fillets for 3 to 5 minutes, or until fish is opaque and flakes with a fork. Be careful not to overcook.

7. Take the fillets out of the oven and cover them with chopped fresh parsley.

8. Plate the broiled sole.

9. Lemon wedges are a good garnish if you want something with a bit of citrus.

10. Enjoy the buttery broiled sole immediately after serving.

Equipment Needed

1. Oven with broiler setting
2. Oven rack
3. Broiler pan or baking sheet
4. Aluminum foil (optional, for lining the baking sheet)
5. Small dish or bowl
6. Basting brush
7. Paper towels
8. Measuring cups and spoons
9. Fork
10. Knife (for chopping parsley and cutting lemon wedges)
11. Cutting board (for parsley and lemon)
12. Serving plates

FAQ

• Can I use frozen sole fillets?Yes, just ensure they are completely thawed and patted dry before cooking.
• Is there an alternative to sole I can use?You can substitute other white fish such as tilapia or flounder for this fish.
• Can I make this recipe ahead of time?The butter mixture is best when served fresh, but you can prepare it in advance.
• What if I don’t have lemon zest?It can be left out, but zest adds huge flavors: try lime zest.
• How long should I broil the sole fillets?Broil for approximately 6-8 minutes or until the fish is opaque and easily flakes with a fork.
• Can I use dried parsley instead of fresh?For taste, fresh parsley is preferred, but in a pinch, 1 teaspoon of dried parsley works.
• What side dishes pair well with this recipe?Think about providing a side of roasted vegetables, finely steamed asparagus, or fluffy rice pilaf.

Buttery Broiled Sole Recipe Substitutions and Variations

You could use flounder or haddock fillets instead of just fillets.
If you don’t have unsalted butter, use olive oil or ghee.
Instead of lemon juice, think about using lime juice or white wine vinegar.
Use orange zest instead of lemon zest for a subsitute with a slightly different flavor.
Use fresh dill or cilantro instead of fresh parsley for a different herby note.

Pro Tips

1. Preheat the Broiler: Before starting, ensure your broiler has been preheating for at least 5 minutes. A fully preheated broiler ensures even cooking and enhances the flavor.