Miller's Wife's Trout - {Sogliola Alla Mugnaia}

Miller's Wife's Trout - {Sogliola Alla Mugnaia}
Miller's Wife's Trout - {Sogliola Alla Mugnaia}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1 1/2

    pounds sole - (to 2) cleaned, gutted, head left intact, or fillets

  • All-purpose flour as needed

  • 1/4

    cup unsalted butter

  • 1

    tablespoon extra-virgin olive oil

  • 2

    lemons

  • 2

    tablespoons finely-chopped parsley

Directions

Dredge fish in the flour and shake off the excess. In a large nonstick skillet, heat 2 tablespoons of the butter and the oil over medium heat. Saute the fish on both sides until nicely golden brown, about 5 minutes per side. Remove the fish to a serving platter and keep warm. Discard the cooking fat and wipe the skillet clean. Return the skillet to the heat and melt 2 tablespoons of the butter in it over medium heat. Add the juice of 1 lemon and the parsley. Pour on the fish. Cut the remaining lemon into wedges and place around the fish and serve immediately. This recipe yields 2 servings.

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