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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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If possible, buy wild Pacific sole. Avoid Atlantic sole, which is overfished. Ingredients:
1/2 cup all purpose flour |
4 sole fillets (each about 3 to 4 ounces) |
coarse kosher salt |
freshly ground black pepper |
2 tablespoons vegetable oil or canola oil |
2 tablespoons (1/4 stick) unsalted butter |
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces |
2 tablespoons chopped fresh italian parsley |
1 tablespoon fresh lemon juice |
lemon wedges |
Directions:
1. For fish: Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
2. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
3. For sauce: Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
4. Per serving: 548.2 kcal calories, 60.4 % calories from fat, 36.9 fat, 18.6 g saturated fat, 181.4 mg cholesterol, 11.9 g carbohydrates, 0.4 g dietary fiber, 0.7 g total sugars, 11.5 g net carbohydrates, 39.4 g protein Nutritional analysis provided by Bon Appétit
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