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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Perfect recipe from Julia's Kitchen Wisdom book. Do not overcook; if the fish flakes, it is overdone. Ingredients:
4 sole fillets, 1/2 in thick |
2 tablespoons butter |
1 tespooon oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon fine flour |
lemon juice |
1 tablespoon chopped parsley |
2 tablespoons capers |
Directions:
1. Season the fish with salt and pepper and turn in flour, shaking off excess.
2. -Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside. Lay in the fillets and saute for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.
3. -Remove to a hot platter and sprinkle minced fresh parsley over the fish. Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come – or use a fresh pan).
4. -Heat remaining butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.
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