Sauteed Sole with Lemon
Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
- Servings: 2
Photography: Sang An
Source: Martha Stewart Living, February 2008
- 1/2 cup flour, preferably Wondra
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 2 gray sole fillets (6 ounces each)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons sliced almonds
- 1 1/2 tablespoons chopped fresh parsley
- Finely chopped zest and juice from 1 lemon, plus wedges for garnish
Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.
Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.
Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.