How to Fillet & Cook Petrale Sole with Lemon Butter Sauce
From Dock to Dish: Fillet & Cook Petrale Sole with Lemon Butter Perfection
Some fish just do best with a light touch—and Petrale sole is one of them. Delicate, buttery, and mild, this Pacific flatfish has earned its place as a seafood favorite across kitchens from Seattle to San Diego.
Whether you're prepping a quick weeknight meal or plating an elegant dinner, wild-caught Petrale sole brings clean flavor and flaky texture to the table. And when paired with a simple lemon butter sauce, it’s absolutely next level.
In this guide, we’ll walk you through:
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How to fillet Petrale sole at home
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How to pan-sear the fillets without breaking them
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A 5-minute lemon butter & caper sauce recipe
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Natural garnish ideas and perfect sides
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Where to buy high-quality sole and other flatfish online
🎣 What Is Petrale Sole?
Petrale sole (Eopsetta jordani) is a wild flatfish native to the Pacific Coast, often found along sandy sea bottoms from California to Alaska. Despite the name "sole," it’s actually a flounder, prized for its:
✔️ Mild, slightly sweet flavor
✔️ Ultra-flaky white flesh
✔️ Quick cook time
✔️ Lean, healthy profile
It’s a top choice for chefs looking for elegance and a clean slate for sauces, like lemon butter, beurre blanc, or herb pan jus.
🛒 Where to Buy Fresh Flatfish Online:
🔪 How to Fillet a Whole Petrale Sole – Step-by-Step
Petrale sole is thin-skinned and delicate, but once you get the hang of filleting flatfish, it’s straightforward.
What You’ll Need:
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Whole Petrale sole
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Sharp boning or fillet knife
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Clean cutting board
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Paper towels
Instructions:
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Lay the fish flat, white side up.
Petrale sole has two sides—typically brown and white. Start with the white side facing you. -
Make a shallow cut along the spine, from the head to the tail.
Use your fingers to gently open the flesh along this central line. -
Slide the knife under the fillet, using small strokes to follow the bones and separate the meat. Work outward toward the edges.
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Repeat on the second fillet on the same side, then flip and do the same on the other side.
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Use tweezers to remove pin bones and rinse the fillets gently in cold water. Pat dry before cooking.
💡 Pro tip: Keep your knife blade almost parallel to the bones—flatfish filleting is all about precision, not pressure.
🔥 How to Pan-Sear Petrale Sole (Without Falling Apart)
Petrale is tender, so treat it gently! A well-heated pan and a little oil or butter will go a long way.
Steps:
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Preheat a non-stick or cast iron skillet over medium-high heat.
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Add 1 tbsp oil or butter, and swirl to coat the pan.
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Lightly season the fillets with salt and pepper.
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Place the fish skin-side down and don’t move it—let it sear for 2–3 minutes.
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Flip carefully using a fish spatula and cook for another 1–2 minutes, or until it flakes easily.
That’s it! Simple, crisp, and golden on the outside—moist and flaky inside.
🍋 Lemon Butter Sauce with White Wine & Capers
This light, tangy sauce is made in under 5 minutes and pairs beautifully with any white fish.
Ingredients:
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2 tbsp unsalted butter
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1 clove garlic, minced
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2 tbsp white wine or fish stock
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Juice of ½ lemon
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1 tbsp capers (optional)
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Salt & pepper to taste
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Chopped parsley for garnish
Instructions:
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Melt butter in a small pan over medium heat.
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Add garlic and sauté until fragrant (about 30 seconds).
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Stir in white wine and lemon juice. Let simmer 1–2 minutes.
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Add capers, salt, and pepper. Taste and adjust.
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Spoon sauce over plated fillets and garnish with parsley and lemon wedges.
🍷 Serve with steamed vegetables, rice pilaf, or herbed fingerling potatoes for a well-rounded plate.
🎥 Watch the Full Tutorial on YouTube
Prefer to learn by watching? See each step—from filleting to searing to saucing—in our full 4K cooking video.
👉 Watch on Global Seafoods YouTube
FAQs: Cooking with Sole
1. Can I use frozen sole fillets for this recipe?
Yes! Just thaw them completely in the fridge overnight and pat dry before cooking.
2. Is Dover sole the same as Petrale sole?
Not quite. Dover sole is more delicate and thinner. Petrale has slightly firmer meat and a sweeter flavor.
3. Can I bake this instead of pan-searing?
Absolutely. Just bake fillets at 375°F for 10–12 minutes, then drizzle with lemon butter before serving.
4. What white wine should I use?
Try a dry white like Sauvignon Blanc, Pinot Grigio, or a crisp Chardonnay.
Conclusion: Elegant, Easy, and Always Delicious
Petrale sole is the kind of fish that doesn’t need fuss — just a little technique, quality ingredients, and a pan that’s hot enough to do it justice. This lemon butter sauce ties it all together into something that feels fancy but is still totally doable.
Whether it’s a Tuesday night or a Saturday dinner party, this dish delivers.
🛒 Bring home Petrale sole today:
👉 Shop Sole & Flatfish Now
👉 Explore More Pacific Whitefish
🎥 Subscribe for more seafood tutorials & recipes:
👉 Global Seafoods YouTube
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