If you’ve been to a seafood restaurant and have seen “Sole Francais” on the menu, I hope you’ve tried it… it is delicious. One problem- they coat the sole in flour! Easy fix… just use coconut flour. Restaurants also use white wine, but since I don’t really drink, I don’t usually have it around; no harm in leaving it out. Here is a quick and easy Sole Francais recipe… Gluten-free, Paleo and delicious!

Ingredients:
2 lbs wild-caught sole fillets
4 Tbsp pastured butter, separated into 2 chunks of 2 Tbsp
1/2 cup coconut flour
small bunch of fresh dill
1 Tbsp lemon juice

Melt approximately 2 Tbsp butter in an oven-safe frying pan over medium-high heat
(I used a cast iron pan)

Preheat the oven to 500 degrees

Pat the fish dry with a paper towel
Lightly coat each fillet in coconut flour, both sides

Put the coated fillets in the frying pan, as single-layered as possible

Turn the heat to high for approximately 3 minutes

Cover the top of the sole fillets with the fresh dill and the remaining butter

Place the pan in the oven, on a top rack, for approximately 6-8 minutes (or until the edges and top of the sole begin to brown)

Remove from the oven

Serve with your favorite vegetable side dish

Enjoy : )