Brown butter sole with herb salad

Delight in the flavorful harmony of brown butter sole paired with a refreshing herb salad. A culinary masterpiece for your taste buds!

Ingredients:

• 4 (5- to 6-ounce) sole fillets, preferably grey sole
• Kosher salt
• Black pepper
• 4 tablespoons unsalted butter
• 2 large thyme sprigs
• 1/2 cup coarsely chopped fennel fronds
• 1/2 cup light green celery leaves
• 1/2 cup parsley leaves
• 1/2 cup cilantro leaves
• 1/2 cup Thai basil leaves
• Extra-virgin olive oil, for drizzling
• Lemon wedges, for serving

Instructions:

1. Season the fish with salt and pepper. Heat a large skillet and melt 2 tablespoons of the butter with 1 thyme sprig until it becomes brown. Place two sole fillets in the skillet and cook over medium-high heat, flipping once, until they turn golden brown, for about 4 minutes. Move the fish to a platter and cover with foil. Repeat the same process with the remaining butter, thyme, and fish.
2. Combine the fennel fronds with the celery, parsley, cilantro, and Thai basil leaves in a medium-sized bowl. Add a drizzle of olive oil, season with salt and pepper, and mix well.
3. Place the cooked sole on a platter or individual plates and add the herb salad on top. Serve immediately, and offer lemon wedges at the table.

Summary:

• Calories: 1021 kcal
• Fat: 71 g
• Protein: 85 g
• Carbs: 12 g
• Potassium: 1739 mg
• Magnesium: 183 mg