Sole Francese

3.7/5 rating (7 votes)
Sole Francese

My husband and I were in Palm Beach and went to Travini Ristorante for dinner sitting at the bar.  We just loved the summer menu which was a prefix meal for $30.  It included an antipasti, main course and of course an Italian dessert.  The bartender recommended the Sole Francese and it was perfect.  

The dish just came with a satisfying piece of sole with sauté spinach.  OMG it was simply amazing. Then I did have the lemon flan for dessert!  Perfect dinner with my wonderful husband.  



  • 1 pound dover sole (or 2 pieces per person)
  • 1/2 cup tapioca flour or any other flour
  • 3 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup coconut oil or olive oil, divided
  • 3 tablespoons unsalted butter
  • 1/2 cup chicken broth
  • 2 lemons (1 juiced and 1 sliced)


  1. Preheat oven to 150 degrees or a warm temperature.  Add a plate or try in the oven.

    Remove the sole from the package and lay on a clean work board.  Pat dry with a paper towel. Lightly dust both sides of the sole with tapioca flour.

  2. In a large bowl or baking dish whisk the eggs and season with salt and pepper.

  3. Heat a large sauté pan over medium high heat.  Add in 1-2 tablespoons of oil and 1 teaspoon of butter. Let the oil and butter get very hot.

  4. Dip both sides of the sole in the egg then place in the hot pan.  Cook each side for 1 minute then transfer to the warming plate.  Continue with the remaining fish by adding more oil and butter before each batch.  (make sure the oil is always hot).  Do not crowd the pan with fish while cooking.

  5. When you are done sautéing the fish and it's warming in the oven add in about 1 tablespoon of butter to the pan and whisk all of the bits in the pan.  Pour in chicken broth and lemon juice.  Let simmer and reduce to 1/2.  Either add fish back into the pan and top with lemon slices or add fish to a platter and pour broth over then top with lemon slices. 


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