Sort ingredients
andybisc
QR Code
Listen
Pdf
Rinse the fillets of sole under cold water, pat them dry with paper towels, and season with salt and pepper.
In a small saucepan, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
Add the thyme and parsley to the saucepan and cook for 1 minute, until the herbs are fragrant.
Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and let it cook for 2-3 minutes, until the sauce has thickened slightly.
Pat the fillets of sole dry with paper towels and season with salt and pepper.
Place the fillets of sole in a large skillet or sauté pan and spoon the sauce over the top of each fillet.
Cook the fillets of sole for 3-4 minutes per side, until they are cooked through and flake easily with a fork.
Remove the fillets of sole from the heat and garnish with chopped parsley.