Yellowfin Sole Fillets

UPC: 094776227075
Item#: 315081

Where to Buy




Yellowfin Sole Fillets

Prep Instructions


  • ½ cup All-purpose Flour
  • 1 bag of Wholey skinless, boneless Yellowfin Sole removed from all packaging, thawed, rinsed and patted dry
  • Kosher Salt, to taste
  • Freshly ground White or Black Pepper, to taste
  • 6 tablespoons Clarified Butter
  • 6 tablespoons Unsalted Butter, diced, at room temperature
  • 5 tablespoons Minced Parsley
  • 1 Lemon, cut into wedges, for serving


  1. Heat oven to 200 F and place a large oven-safe plate or baking sheet inside.
  2. Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
  3. In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
  4. Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

If you want to make you own Clarified Butter: Use imported butter for best results.

  1. In a small saucepan over low heat, warm butter without boiling or agitation of any kind.
  2. As the butter melts, the solids rise to the top and water sinks to the bottom. Sometimes the solids appear to bubble up from the bottom.
  3. When the butter is melted, skim the milk solids from the top using a ladle or slotted spoon.
  4. When the skim solids have been removed, transfer the butterfat to a clean saucepan or bowl using a ladle. Leave the water in the bottom of the original saucepan.
  5. 1 pound of whole butter will yield approximately 12 ounces clarified butter. The clariid butter can be kept in the refrigerator or freezer.

THAW: Remove from all packaging and thaw in refrigerator overnight. For last minute thawing, place vacuum sealed, frozen sole in a bowl of cold water for approx. 15 min. or until soft.


BAKE: Preheat oven to 425 F. Place fillet in lightly oiled shallow baking dish. Season with salt, pepper, margarine or butter to taste. Bake for approximately 6-10 minutes, or until fish flakes easily with a fork.

BROIL: Preheat broiler pan. Season fish with salt, pepper or lemon to taste. Place broiler pan containing fish 4 to 5 inches from heat and broil until fish flakes easily with a fork.

FRY: Heat oil to 350 F. Dip fillets in flour or cornmeal. Fry until golden brown, approximately 1-3 minutes per side.


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