Pan-Seared Sole with Creamy Mustard and Yogurt Sauce

Thoroughly pat the sole fillets dry on both sides using paper towels to ensure a crisp sear. Wash hands, cutting board, and utensils immediately after handling raw fish to prevent cross-contamination.

Season both sides of each fillet evenly with 2g of the fine sea salt and all 1g of the freshly ground black pepper.

Place a large non-stick skillet over medium heat at 175°C (350°F) and add the olive oil and unsalted butter, allowing the butter to melt and foam gently without browning.

Carefully lay the seasoned sole fillets in the pan and sear over medium heat for 2 to 3 minutes until the undersides turn lightly golden and the flesh turns opaque halfway up the sides.

Gently flip the fillets using a thin fish spatula and cook for another 1 to 2 minutes until the fish registers a minimum internal temperature of 63°C (145°F) on an instant-read digital thermometer and the flesh flakes easily with a fork.

Transfer the cooked sole fillets to a warm serving platter and tent loosely with aluminum foil to keep warm while preparing the sauce.

Add the minced shallot to the residual cooking fat in the skillet and sauté over medium-low heat at 150°C (300°F) for 1 to 2 minutes until softened and translucent.

Pour the dry white wine into the skillet to deglaze, stirring with a whisk to lift any browned bits from the pan surface, and simmer until reduced by half, about 2 minutes.

Lower the burner to the lowest heat setting and whisk in the Dijon mustard and whole-grain mustard until completely incorporated into the reduction.

Remove the skillet completely from the heat source, then whisk in the room-temperature whole-milk Greek yogurt, fresh lemon juice, and remaining 1g of fine sea salt until the sauce is glossy and emulsified.

Divide the resting sole fillets among warm dinner plates, spoon the creamy mustard and yogurt sauce generously over the center of each fillet, and scatter the sliced scallions across the top before serving immediately.