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. 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.