Elegant and easy with a sauce of white wine, shallots, butter, and herbs.
What Is Petrale?
You could use this sauce over any mild fish fillet.
Elise Bauer
There is a lot of moisture in Petrale sole, so you might have to pat them dry twice.
Lightly salt the fillets on both sides.
Heat oil in a large, stick-free skillet on medium-high heat.
Once the oil is hot, carefully add the fillets to the pan.
Brown the fillets gently on both sides.
Fish is cooked when it flakes easily and is no longer translucent.
Once done, remove the fillets from pan and place on a warm plate.
Add shallots to the pan and saute until soft.
Add butter and gently swirl to make a sauce.
Add herbs, and squeeze a little lemon juice into the sauce.
Spoon over the sole.
