Le Bernardin's Butter-Sautéed Sole, Reimagined for Home

Pat the sole fillets very dry with paper towels. This is crucial for a crisp crust. Season both sides evenly with salt and pepper.

Place the flour in a shallow dish. Lightly dredge each sole fillet in the flour, shaking off any excess. You want a very thin, even coating.

Heat a large, non-stick skillet over medium-high heat. Add 4 tablespoons of the unsalted butter. Once the butter is melted and begins to foam and turn slightly golden (be careful not to burn it), carefully place the sole fillets in the pan. Do not overcrowd; cook in batches if necessary.

Sauté the sole for 2-3 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork. Cooking time will vary depending on the thickness of your fillets.

Carefully transfer the cooked sole fillets to serving plates and keep warm.

Remove the skillet from the heat for a moment. Add the remaining 2 tablespoons of butter to the pan. Return to low heat, allowing the butter to melt and warm through. Stir in the fresh lemon juice and 2 tablespoons of chopped parsley.

Spoon the warm butter sauce generously over each sole fillet. Garnish with additional fresh parsley and serve immediately with lemon wedges on the side.