Food & Cooking Recipes Ingredients Seafood Recipes Sauteed Sole with Lemon 3.0 (48) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sang An Servings: 2 Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole. Ingredients ½ cup flour, preferably Wondra 1 teaspoon coarse salt ½ teaspoon freshly ground pepper 2 gray sole fillets (6 ounces each) 2 tablespoons unsalted butter 2 tablespoons olive oil 2 tablespoons sliced almonds 1 ½ tablespoons chopped fresh parsley Finely chopped zest and juice from 1 lemon, plus wedges for garnish Directions 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. Rate it Print