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

By á-174942

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

Details

Servings 2

Preparation

Step 1

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.