Ingredients
- 1/2 cup all purpose flou
- Kosher salt and freshly ground black pepper
- 4 fresh sole fillets, 3-4 oz each
- 6 TBSP unslated butter
- 1 tsp grated lemon zest
- 6 TBSP freshly squeezed lemon juice (3 lemons)
- 1 TBSP minced fresh parsely
Preparation
Step 1
Preheat oven to 200 degrees. Have 2 heat proof dinner plates ready. Combine the flour, 2 tsp salt, and 1 tsp pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 TBSP of the butter in a large (12-inch) saute' pan over med heat until it starts to brown. Dredge 2 sole filets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to med low and cook for 2 mins. Turn carefully with a metal spatula and cook for 2 mins on the other side. While the second side cooks, add 1/2 tsp of the lemon zest and 3 TBSP of the lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 filets. When they are done, add the cooked filets to the plates in the oven. |Sprinkle with the parsley, salt, and pepper and serve immediately.