Pan-Fried Sole

By á-46

Ingredients

• 4 4 oz) 4 (6 oz) skinless sole fillets
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon black pepper
• 1/2 1/2 1/2 cup white whole-wheat flour, or blanched almond flour*
• 2 2 2 tablespoons unsalted butter, divided
• 1 1 1 lemon, cut into wedges, for serving
• Parsley sprigs for garnish

Preparation

Step 1

Season the sole fillets with salt and pepper, then dust with flour on both sides, shaking the excess off.

In a large skillets, melt the butter over medium-high heat. When butter starts to bubble, add the fish.
Cook the fish, turning once with wide spatula, until golden-brown, about 3 minutes on each side.

Transfer to plates. Garnish with parsley and lemon wedges.