Pan-Sauteed Sole or Flounder

By á-46

To saute fish, cook it rapidly with a little fat and a few basic ingredients in a pan over relatively high heat. This method showcases the fish's delicate texture. You can use the pan drippings to create a quick sauce. Cook the fish at the last minute; serve it with steamed new potatoes and sauteed spinach.

Ingredients

• 2 fish fillets
• Salt
• Wondra flour, for dusting
• 1 1/2 tablespoons butter
• Thin lemon slices

Preparation

Step 1

Season fish fillets, such as lemon sole, with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add a few lemon slices, and cook for 1 1/2 minutes more until opaque.

Helpful Hint
We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder