A fancy name for a simple-to-prepare fish dish. With prep before cooking, you too can enjoy this classic French fish dish. The sole melts in your mouth and does not taste "fishy" at all. Enjoy
What You Will Need
6 sole fillets (skinned) (about one pound fresh fish.)
1 cup flour
6 Tbs unsalted butter
6 tsp olive oil
1/4 cup fresh lemon juice (plus 1 lemon cut into wedges for serving)
2 Tbs fresh parsley (minced)
salt and white pepper to taste
In a shallow dish combine flour and 1 Tbs salt and 1/2 tsp white pepper. Dredge each fillet in the flour mixture on both sides.
Heat a large skillet on medium high heat add 2 tsp butter with 2 tsp oil. When butter foams, shake excess flour from fillets and cook until golden brown about 1 minute, flip and cook the other side for a couple minutes until cooked through. (next step optional)Wipe the pan out and repeat process until all of the fillets are cooked.
(optional)Clean pan one more time and make sauce. Melt the remaining 4 Tbs butter over medium heat, add lemon juice and swirl the mixture in the pan. Pour over warm fillets, sprinkle with parsley and serve with extra lemons.
adapted from Williams-Sonoma Fish cookbook
Hints: If you are not fussy for a very white sauce, you can skip the pan-wiping steps. I actually enjoyed the little brownish look after cooking the fish in the pan and then continued to make the quick sauce in the same pan. Very tasty.
I also think the next time I prepare this Sole dish, I will cut back on the amount of butter during cooking process. A little unsalted butter is delicious, but a lot is not healthy, I feel.