easy filet of sole

Julia Child’s Filet Of Sole

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French


This simple recipe for Julia Child’s filet of sole pairs tender filet of sole with a lemony, butter sauce for the perfect seafood dinner.


  • 4 boneless sole filets
  • Salt and pepper
  • ½ cup flour
  • 8 tablespoons butter
  • Juice from ½ lemon (cut the rest of the lemon into slices for garnish)
  • ½ cup fresh chopped parsley
  • 2 tablespoons capers


  1. Season the fish with salt and pepper on both sides.
  2. Put the flour on a plate or a pie pan and press each filet lightly into the flour on both sides.
  3. Put 4 tablespoons of the butter into a large skillet over medium high heat. When the butter is melted and foamy, add the filets and cook for 2 minutes.
  4. Using a fish spatula or other large spatula, carefully turn the filets over. Don’t use tongs – sole filets are delicate and need to be turned with a spatula.  Cook for another 2 minutes and place each one on a serving plate.  Cover with foil to keep warm while you make the sauce.
  5. Add the rest of the butter to the skillet, along with the lemon juice and half the parsley. Whisk until the butter is melted.
  6. Drizzle the sauce generously over the filets, sprinkle on the capers and the rest of the parsley, add the lemon slices as a pretty garnish and serve!


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