Sauteed Sole with Lemon

Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.

Martha Stewart Living, February 2008

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Credit: Sang An

Servings:

Step 1
Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.

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Step 2
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.
Step 3
Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.

48 Ratings

Martha Stewart Member

01/15/2011

My husband and I don't eat seafood so I substituted chicken for the solo. We now eat this meal at least once a month. We love it so much!

Martha Stewart Member

05/22/2008

Very nice dish. The sole has a very delicate flavor and goes well with the lemon and almonds. Easy to make. Would definitely make again.

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