- 4 tablespoons butter, softened
- 1 teaspoon dill weed
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, optional
- 1/4 teaspoon white pepper
- 2 pounds sole fillets
- Fresh dill and lemon wedges, optional
- In a small bowl, combine the butter, dill, onion powder, garlic powder, salt if desired and pepper.
- Transfer to a large skillet; heat on medium heat until melted. Add the sole and saute several minutes on each side or until fish flakes easily with a fork. Garnish with dill and lemon if desired. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Sole in Herbed Butter
"Light, tasty, quick. I'll definitely be making again"
"I have never liked fish, but I am trying to like swai, so I may have to try this. Thanks."
"This is one of our family's favorites. Its super quick and tasty! We like to use the fish my husband and son catch(bluegill, crappie and bass) in place of the sole...sooo good!"
"This is one of the most requested recipes that I make for my family. It's very easy to make and sooo good!"
"I love this recipe. Not only is it delicious, but it is especially attractive. Mine looked like the picture, so I would serve this to company. I like dill so I might increase that next time."
"My only advice is to make sure that you mix up the spices very well. I didn't apparently and some of the fish was much too salty and it was because it wasn't mixed up well. Great recipe, will use again!"