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Ingredients
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 fresh sole fillets, 3 to 4 ounces each
- 6 tablespoons unsalted butter
- 1 teaspoons grated lemon zest
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 1 tablespoon minced fresh parsley
Details
Servings 2
Preparation time 10mins
Cooking time 20mins
Preparation
Step 1
1. Preheat the oven to 200 degrees. Have 2 heat proof dinner plates ready.
2.Combine the flour, 2 teaspoons salt and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
3. Heat 3 tablespoons of the butter in a large (12-inch)saute pan over medium heat until it starts to bown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a tetal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of the lemon juice to the pan.
4. Carefully put the fish fillets on the oven proof plates and pour the sauce over them. Keep te cooked fillets warm in the over while you repeat the process with te remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
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