Sole In Lemon And Oil - {Sogliola Al Limone Ed Olio}

By á-170456

Ingredients

• 1/4 cup extra-virgin olive oil plus
• 3 tablespoons extra-virgin olive oil
• Juice of 2 large lemons
• 2 teaspoons minced garlic
• 1/3 cup finely-minced flat-leaf parsley plus
• additional sprigs for garnish
• Fine sea salt to taste
• Freshly-ground black pepper to taste
• 2 pounds sole or flounder fillets
• Lemon wedges for serving

Details

Servings 8

Preparation

Step 1

In a glass dish large enough to hold the fish in one layer, mix together 1/4 cup of the olive oil, the lemon juice, garlic, parsley, and salt and pepper. Set aside.

In a skillet, heat the remaining 3 tablespoons olive oil until smoking hot. Add the fish, a few pieces at a time, and fry until golden brown, turning once or twice. Remove the fish to a cutting board and let cool. Set the pan aside.

Cut the fish into small squares and place them in the marinade. Strain any oil remaining in the frying pan and pour it over the fish. Cover the dish tightly with plastic wrap and refrigerate overnight, occasionally spooning the marinade over the fish.

Bring the fish to room temperature before serving. Arrange the fish on a platter and garnish with lemon wedges and sprigs of parsley.

This recipe yields 8 servings.