Filet of Sole in Lemon Butter Sauce


1 lb Filet of Sole
1 TBS Butter
Extra Virgin Olive Oil
2 fresh Lemons
Zest of 1 Lemon
Salt and fresh ground Pepper
Parsley for garnish


Zest one of the lemons first, juice both and set aside. Sprinkle each filet with salt and Pepper.

Heat ½ TBS EVOO in a cast iron skillet until almost “smoking” hot. Place the filets in the pan, after about 1-2 minutes, turn filets over and remove from heat. Add in the butter and lemon zest, shake the pan a little and let sit another minute.

Drizzle with a little good quality EVOO and squeeze fresh lemon juice over, sprinkle with Parsley for garnish. Serve right away or keep in a warm oven until serving.