Sogliola alla Mugnaia

By LeeBoruchow

Sole, in the style of the miller's wife.

Ingredients

• 2 pounds sole fillets
• salt, to taste
• flour
• 4 tbsp unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 lemon, juiced
• 2 tbsp finely chopped parsley
• lemon wedges

Preparation

Step 1

Season fillets with salt. 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. Remove 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 sauce over the fish and serve with additional lemon wedges.