Where can I find filet of sole? And what can I substitute if I can't find it?

A seafood store is your best best, although I have found it at the supermarket from time to time. And if you can't hunt any down, you can sub in another light fish filet like red snapper, cod or flounder.

How do I juice a lemon?

You can get as fancy as having a citrus juicer that squishes the juice out and leaves the seeds, or you can simply squeeze that lemon juice into a prep bowl with your hands.

What is a fish spatula?

This indispensable kitchen tool is a long, super thin type of spatula that is perfect for everything from flipping over delicate fish to taking cookies off a cookie sheet. I always have three of them on hand!

Have a question that I didn't cover?

Pop the question in the comments below and I will answer pronto!

Julia Child's Filet Of Sole

Julia Child’s Filet Of Sole

Print Recipe

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4.7 from 11 reviews

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.

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

Ingredients

Scale

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

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Instructions

Season the fish with salt and pepper on both sides.
Put the flour on a plate or a pie pan and press each filet lightly into the flour on both sides.
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.
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.
Add the rest of the butter to the skillet, along with the lemon juice and half the parsley. Whisk until the butter is melted.
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!

Notes

Capers: These are little pickled tender seeds that add a slightly tart punch. You can usually find them near the pickles or the condiments.

Fish Spatula: This is a super thin, long spatula that is one of my favorite kitchen tools! I use it for everything from brownies to, well, fish! Making this filet of sole recipe is a great reason to get one if you don’t have one already.

Skillet: You know I adore my cast iron one, but if you have a non-stick skillet this is the perfect time to use it. Filet of sole is delicate and anything that helps flip it more easily is a winner.

Find it online: https://www.framedcooks.com/julia-childs-filet-of-sole/