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Pan-Sauteed Sole

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Pan-Sauteed Sole

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.

Prep: 10 minutes
Total: 10 minutes

Ingredients

Serves 2

  • 2 fish fillets
  • Salt
  • Wondra flour, for dusting
  • 1 1/2 tablespoons butter
  • Thin lemon slices

Directions

  1. Season fish fillets, such as lemon sole, 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 a few lemon slices, and cook for 1 1/2 minutes more until opaque.
From Martha Stewart Living, April 2009

Helpful Hint

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.

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