Food & Cooking Recipes Ingredients Seafood Recipes Pan-Sauteed Sole 3.5 (58) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 2 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. Ingredients 2 fish fillets, such as lemon sole Salt Wondra flour, for dusting 1 ½ tablespoons butter 5 thin lemon slices Directions 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. Cook's Notes This method showcases the fish's delicate texture. You can use the pan drippings to create a quick sauce. Variations On the TV show, Martha used 2 (4-ounce) tilapia fillets. Rate it Print