Butter Sole Fish Recipe

Boil the parsley in boiling water for a minute and drain it. Transfer to ice water and shock cool. Drain and pass through a food processor to puree. Mix the butter well with the puree, wrap it in cling film and shape it into a roll. Let it harden by placing it in the refrigerator for about an hour. With your fillet knife, make a scratch on the tail of the sole and place it under the skin. Advance the knife a few inches. Remove the skin of the fish by slowly pulling it upwards. Apply the same process for other fish.

Take the parsley pureed İçim Butter out of the refrigerator. Melt half of the fish in a large frying pan and fry the sole for 2-3 minutes on each side. Boil orange juice in a pan for 7-8 minutes. Add the zest of a lemon and mix. Remove the sauce from the heat and adjust the salt. Serve the sole fish garnished with sliced lemon and red peppers.