Sole Colbert

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Choose small sole or dabs for deep-frying and have the skin removed from both sides of the fish. Make the parsley butter well in advance, so that it is firm and easy to cut in attractive slices for serving.


  • 4 small sole
  • seasoned flour
  • lightly beaten egg
  • toasted breadcrumbs
  • oil for deep-frying
  • lemon slices


    Slit down the centre of the back of each fish and, using a sharp knife, scrape the flesh away from the bone to loosen the fillets, but leave a small portion attached to the bone just at the head and the tail end. Cut through the backbone at either end but do not try to remove it. Gently replace the fillets quite flat. Dip the whole fish in seasoned flour then in lightly beaten egg and lastly the breadcrumbs, patting the coating on firmly. Set aside until ready to fry.

    Cream the butter and gradually work in the lemon juice. Add the seasoning and parsley. Roll the butter up in a square of greaseproof paper and twist the ends like a cracker so that the butter is pressed into a thick roll. Chill until quite firm.

    When ready to serve, prepare the oil for deep-frying. If a deep-frying pan is unavailable or the pan is too small for the size of the fish, fry the sole in a frying pan with 2.5 cm (1 in) hot oil. Heat the oil until very hot and fry the fish to a golden brown on both sides. Drain, carefully detach the backbone and discard it. Fry each sole in turn keeping the cooked ones hot. Fill the cavity in each sole with a slice of the parsley butter and a slice of lemon and serve.