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Lemon Sole


• 1/2 lb sole (in two fillets)

• 2-3 Tbsp olive oil

• juice of 1 lemon

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon chili flakes

• salt and pepper to taste

• capers (optional)

• 2 Tbsp chopped fresh parsley

• 1-2 lemon wedges (for serving)


  1. Season sole on both sides with juice from half a lemon, garlic powder, onion powder, chili flakes, salt and pepper.

  2. Add olive oil to a pan and turn to medium heat. When the pan begins to get hot, place the fish in the pan and add in capers and squeeze of lemon.

  3. Let cook for 3-4 minutes until the bottom begins to brown.

  4. Sprinkle with fresh, chopped parsley, then carefully flip the fish over, squeeze remaining lemon juice, and cook for 1-2 minutes.

  5. When fish is cooked through and flaky with some crisp browning, remove from heat and serve immediately.

  6. Pour any remaining olive oil/sauce from the pan over the fish and serve with lemon wedges.

Note: measurements do not need to be exact, feel free to add as much or as little of everything as you'd like!

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