The best way to prepare really fresh sole is to simply fry it in butter. In French this is called Sole Meunière. Of course it is much easier to fry the sole perfectly in clarified butter than in regular butter, so I decided to celebrate my first batch of clarified butter by making sole meunière. This recipe is remarkably simple, but if you have fresh sole it will also be remarkably delicious!
Season the sole on both sides with salt and freshly ground white pepper, and let it rest for 15 minutes to half an hour.
Heat clarified butter in a non-stick frying pan.
(A trick to tell whether it’s done is to insert a fork in the thickest part until you touch the bones. Then touch your lip with the fork. If the fork is warm, the fish is cooked.)
Don’t worry about the bones: you can easily eat the fish off of the bone with a regular fork and knife.