Sole butter and sage

Sole in butter and sage is an elegant and simple dish to prepare, combining the delicate flavor of the fish with the aromaticity of sage and the creaminess of butter. Here’s the recipe:

Ingredients

• 4 sole fillets
• Flour, as needed for dusting the fillets
• 100 g of butter
• A bunch of fresh sage
• Juice of half a lemon
• Salt and pepper, to taste

Preparation

1. Start by drying the sole fillets with kitchen paper, then lightly season with salt and pepper.
2. Dredge the fillets in flour, shaking off any excess.
3. Melt half of the butter in a large skillet over medium heat and, as soon as it starts foaming, add the sole fillets. Let them cook for about 2-3 minutes per side, until they become golden and crispy.
4. Remove the sole fillets from the skillet and keep them warm.
5. In the same skillet, add the remaining butter and sage leaves. Let the butter turn hazelnut brown and the sage leaves become crispy.
6. Squeeze the lemon juice into the skillet and stir.
7. Put the sole fillets back in the skillet just long enough to coat them with the butter and sage dressing.
8. Serve immediately, garnished with the crispy sage leaves.

Curiosity

Sole is a prized fish, appreciated for its lean and delicate flesh. Cooking in butter enhances its taste, while sage adds a refined aromatic touch. This dish pairs well with a light side, such as steamed vegetables or a fresh green salad.

It is a dish that can be considered a classic of French cuisine, but the sage brings it closer to Italian flavors. If you’re interested, I can also recommend a wine to pair with this course.