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Shared by Henry Glucroft

Pan-Fried Sole With Lemon

Yield: 6 filletsTime: 10 min

Pan-Fried Sole With Lemon

Yield: 6 filletsTime: 10 min

Family Journey

Bucharest, RomaniaViennaBrussels and Knokke, Belgium
ParisNew York City

This recipe was shared by Henry Glucroft. Read more about his family in "A Romanian Summer Meal Served on the Beaches of Belgium" and try his recipes for mamaliga (Romanian cornmeal porridge) and guvetch (vegetable stew).


  • 6 4-ounce skinless, boneless sole fillet, patted dry
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons olive oil
  • Juice of 1-2 lemons
EasyQuickMain CoursesPareveWestern EuropeEastern Europe


  • Step 1

    Season the fillets with salt and pepper on both sides. 

  • Step 2

    Heat 2 tablespoons of oil in a large non-stick skillet over high heat. Once the oil is hot, place three of the fish fillets in the pan and sear until the fish is just done, about 1 ½ minutes per side. Transfer the fish onto a plate. Add 2 more tablespoons of oil into the skillet and repeat cooking the remaining fillets. Transfer the cooked fish fillets onto a serving plate and sprinkle with the juice of 1 lemon. 

  • Step 3

    Serve immediately.