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.
- Total Time:
- Servings: 2
Source: Martha Stewart Living, April 2009
- 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.