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Lemon Sole with Fennel and Citrus Salad Recipe


Lemon Sole

Lightly breading the sole gives this tender fish a slight crunch when you take a bite and also makes pan-searing the fillets easy, with little risk of a sticking-to-the-pan problem.


For the citrus salad:

  • 1 large orange, skin removed with knife
  • 1 grapefruit, skin removed with knife
  • 2 fennel bulbs, quartered and thinly sliced
  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • ¼ cup packed fresh basil leaves
  • 1/3 cup walnuts, lightly toasted

For the sole:

  • Olive oil, for cooking
  • Four 5-ounce fillets of lemon sole
  • Kosher salt
  • Freshly ground black pepper
  • All-purpose flour, for dredging


For the citrus salad:

Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl.  Place the fruit segments and fennel in a salad bowl and reserve the juice.

In a blender or the bowl of a small food processor, blend together the oil, basil, and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add lightly toasted walnuts and toss until all ingredients are coated.

For the sole:

Heat oil in a medium saucepan over medium-high heat. Season fillets with salt and pepper and lightly dredge in flour.

Cook on each side until lightly golden brown (about 6 minutes total) and cooked through.

Serve fish with citrus salad on top. Drizzle lightly with your finest extra-virgin olive oil.