Sole Recipes

Try our delicious sole recipes, straight from the Euclid Fish Retail Market Kitchen!

Stop into the Euclid Fish Retail Market in Mentor, Ohio and pick up some fresh sole, and so much more! Find our directions and hours here.

Easy Pan Fried Sole with Lemon and Butter

Serves 8

Ingredients

• 8 Sole fillets
• 1/2 cup flour
• 6 Tbsp butter
• 1/4 cup lemon juice
• 2 Tbsp chopped fresh parsley
• Salt and pepper to taste

Directions

1. Combine the flour, salt, and pepper into a shallow dish. Dredge the fish fillets in the flour mixture.

2. Heat a large skillet over med-high heat, and approximately 2 tbsp. of butter - just enough to coat the bottom of the pan.

3. Saute the fillets for 2-3 minutes on each side, or until the fillets are cooked throughout. Once they are cooked, pull them from the pan and place them on a plate.

4. Add in the remaining 4 tablespoons of butter to the pan. Once the butter is melted, add the lemon juice. Once heated and bubbling, add the parsley and stir. Season with salt and pepper to taste.

5. Pour the warm butter lemon sauce over the cooked sole fillets and serve.

Download the PDF: Easy Pan Fried Sole w/ Lemon and Butter

Sole En Papillote

Serving Size: 1 Portion

Ingredients

• 6 oz Sole fillet
• 4 roasted tomatoes
• 2 artichoke hearts, halved
• 1 tsp capers
• 1/4 oz celery, julienne
• 1 Tbsp extra virgin olive oil
• 1 Tbsp stock, fish or chicken
• Salt and pepper
• Parchment paper
• Extra parsley and chives

Directions

Instructions for Preparing Parchment Paper

1. Tear a piece of parchment paper big enough to wrap the 6 oz. piece of sole.
2. Fold the piece of parchment paper in half.
3. From the crease, cut out a large heart shape, as pictured.

Instructions for Sole

1. Lay out the parchment "heart" flat on the counter.
2. Place the sole fillet on one half of the heart.
3. Season the sole with salt and pepper to taste.
4. Top the fish with the julienned celery, roasted tomatoes, artichoke heart halves, and capers.
5. Drizzle the olive oil and stock over the vegetables.
6. Fold the empty half of the "heart" parchment paper over the fish.
7. From one end, start to make small folds to seal the parchment. Continue until the entire heart has been sealed.
8. Bake at 425°F for 10 minutes.
9. Using scissors or a sharp knife, open the package. Use caution as steam will vent.
10. Serve the sole hot, and on the parchment paper. You can use chopped parsley or chives for additional flavor, color, and a beautiful plate presentation.

Download the PDF: Sole En Papillotte