Sole with Lemon-Butter Sauce
This low-FODMAP version of the classic French dish pays homage to the late and great Julia Child, who once famously said, “You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.”
Serves: 2Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 boneless (4 oz.), skinless sole fillets
- 1⁄4 tsp. kosher salt
- 1⁄4 tsp. freshly ground black pepper
- 1⁄4 cup gluten-free all-purpose flour
- 1 1⁄2 Tbsp. finely chopped fresh flat-leaf parsley
- 4 Tbsp. unsalted butter, divided
- 1⁄2 tsp. grated lemon zest
- Juice of 1⁄2 large lemon, seeds removed, plus lemon wedges for serving
- Season fillets on both sides with salt and pepper and lay on a plate. Combine flour and parsley in a shallow bowl. Dredge fillets in flour, shaking off any excess.
- Heat 2 tablespoons butter in a 12-inch skillet over medium-high heat. Place fillets in skillet and cook until browned on both sides and just cooked through, about 6 minutes.
- Transfer fillets to plates. Using a paper towel, carefully wipe skillet clean and return to heat. Add remaining butter, stir, and cook until it starts to brown. Add lemon zest and juice; cook 1 minute, then pour over fillets. Serve immediately, with additional lemon wedges on the side.