Sautéed Sole with Butter and Lemon
Total time: 10 minutes
Served whole, the delicate fish flakes easily off the skeleton, which, normally, remains intact for easy removal once you've eaten one side of the fish. Finished with a bit of butter and lemon for accent, it will simply melt in your mouth.
- 2 whole sole, cleaned, about 12oz (360gr) total weight, or filets
- 1/3 cup flour
- salt & pepper
- 1 lemon, quartered
- 3 tbs butter
- Put the flour on a plate large enough for the fish to fit. Add salt & pepper to the flour and mix it together.
- Over medium-high heat melt half of the butter in a nonstick skillet large enough to hold both fish.
- Rinse fish and pat dry.
- When butter is sizzling dip both sides of fish (hold it by the tail) in flour and add to pan.
- Sauté 1 - 2 minutes on each side depending on size of fish. They cook very fast and if you are not careful when you take them by the tail to turn them over the skeleton will come away in your hand!
- When nicely browned and done remove to plates.
- Melt remaining butter in skillet and pour over each fish.
- Serve with 2 lemon quarters each, to squeeze over top.
- Note: If you get sole filets, they will cook even faster. Use a long spatula to turn them carefully.