To saute fish, cook it rapidly with a little fat and a few basic ingredients in a pan over relatively high heat. This method showcases the fish's delicate texture. You can use the pan drippings to create a quick sauce. Cook the fish at the last minute; serve it with steamed new potatoes and sauteed spinach.
Martha Stewart Living, April 2009
- Prep Time 10 minutes
- Total Time 10 minutes
Yield Serves 2
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2 fish fillets, such as lemon sole
Wondra flour, for dusting
1 1/2 tablespoons butter
5 thin lemon slices
Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.
We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Tilapia works well, too.
On the TV show, Martha used 2 (4-ounce) tilapia fillets.