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🍽️ Pan-fried Sole Sole Fish Fillets with Lemon

331 kcal · 30 min · 4 servings

Ingredients

• 4 sole fillets (approx. 250 g each, with skin)
• 1 lemon
• 4 tbsp fresh parsley
• sea salt
• pepper (from the mill)
• 3 tbsp butter
• 1 tbsp olive oil

Instructions

1. 1. Rinse the sole fillets under cold water.
2. 2. Pat the fillets completely dry with a kitchen towel.
3. 3. Cut the lemon in half lengthwise.
4. 4. Squeeze the juice from the first lemon half.
5. 5. Drizzle the fish fillets with the lemon juice.
6. 6. Cut the second lemon half into wedges.
7. 7. Let the marinated fillets rest for five minutes.
8. 8. Wash the parsley under cold water.
9. 9. Shake the parsley dry.
10. 10. Finely chop the parsley.
11. 11. Pat the fillets dry again before frying.
12. 12. Season the fillets with salt and pepper.
13. 13. Heat butter and oil in a non-stick pan.
14. 14. Place the fillets in the hot pan skin-side down.
15. 15. Fry the fillets for three to four minutes on the skin side.
16. 16. Turn the fillets over once.
17. 17. Remove the pan from the heat source.
18. 18. Let the fillets cook in the residual heat of the pan for two minutes.
19. 19. Serve the fillets garnished with the chopped parsley and lemon wedges.

Nutrition per serving

• kcal: 331
• Protein: 43 g · Fett/Fat: 17 g · Carbs: 1 g