Sole with Herb Butter and Fleur de Sel

For over 2,700 years, a sea-salt of premium quality has been harvested in the saline fields on the Mediterranean island of Ibiza. Regarded as one of the best of its kind, the island’s inhabitants have always been very proud of their marine salt. The supreme “Queen of Salts”, hand-harvested in the Nature Reserve of the “Parc natural de ses Salines d’Eivissa”, is the “Fleur de Sel” (Blossom of Salt). 

Sal de Ibiza Coarse Sea Salt (sal marina para la cocina) is an entirely natural sea-salt, harvested in the nature reserve of the ancient saltworks of Ibiza, Baleares, Spain. This “Fleur de Sel” is exceptionally rich in vital minerals and trace-elements. It is a surprisingly mild, yet very aromatic and the perfect seasoning for this Sole with Herb Butter.


  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons chopped fresh herbs, such as tarragon, parsley, dill, thyme, sage, chervil, savory, and/or rosemary
  • Finely grated zest and juice of 1/2 lemon
  • 4 sole (or flounder) fillets, about 6 ounces each
  • Coarsely ground mixed peppercorns
  • 2 tablespoons olive oil
  • 4 two-finger pinches Sal de Ibiza Fleur de Sel


Blend the butter, herbs and lemon zest together.  Gently roll into a cylinder about the size of your thumb and cut into 4 disks, set aside.

Pat the sole fillets dry with a paper towel and season with pepper.

Put 2 large skillets over high heat until very hot.  Add a tablespoon of oil to each skillet and swirl to coat the bottom of the pan.  Put 2 fillets in each pan, whiter side down and sauté until the edges of the fillets are opaque, about 2 minutes.  Turn carefully and cook on the other side until the surface is dry but the flesh is still moist in the center, about 2 more minutes. Transfer to plates.

Remove the pans from the heat and deglaze with the lemon juice.  Pour over the fish.  Top each fish fillet with a disk of herb butter and season with a pinch or two of fleur de sel.

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Sole with Herb Butter and Fleur de Sel
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