Sole with butter
8 servings
35 minutes
Sea bass with butter is an exquisite dish of Spanish cuisine that embodies the sophistication of Mediterranean traditions. Tender fish fillet, lightly dusted with flour, is fried to a golden crust in hot oil, achieving a crispy texture outside and juicy flesh inside. Fragrant parsley and lemon wedges enhance the flavor, adding freshness to the dish. The final touch is a velvety sauce made from melted butter with lemon juice that fills the fish with rich buttery tenderness. This dish is perfect for a festive dinner or romantic evening, offering a sense of gastronomic travel along the coast of Spain. Simple to prepare yet elegant in presentation, it wins the hearts of gourmets with its delicate balance of flavors.
1
Heat the oil in a deep fryer or deep pan to 180–190 degrees (you can check with a cube of yesterday's bread: at this temperature, it should brown within 30 seconds).
- Corn oil: 500 ml
2
Lightly season the fillet with salt on both sides and coat it in flour, shaking off the excess. Drop the fillets into hot oil two at a time and fry until golden brown. Once the fish pieces are out of the oil, let the excess fat drain and keep the cooked fillets warm while the rest cooks.
- Salt: to taste
- Fillet of sole: 1.2 kg
- Wheat flour: 50 g
3
Transfer the cooked fish to a warmed dish, sprinkle with parsley, and garnish with half a lemon cut into wedges.
- Chopped parsley: 2 tablespoons
- Lemon: 1.5 piece
4
Melt the butter in a saucepan, being careful not to let it darken. Skim off the foam from the surface with a spoon. Mix lemon juice into the butter and pour this sauce over the fish. Serve on the table.
- Butter: 150 g
- Lemon: 1.5 piece