The simplest of preparations for the sweetest of fish—a classic.
Total Timeunder 15 minutes
OccasionCasual Dinner Party, Cooking for a date
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, halal, kosher, low carb, peanut free, soy free, tree nut free
Taste and Texturebuttery, herby, light, savory, tangy, tart
- 1 lemon half (cut lengthwise)
- 2 lemon sole or grey sole fillets (6 to 7 ounces each)
- Salt and freshly ground black pepper, to taste
- Flour for dredging
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Cut the lemon in half again lengthwise, and then slice the wedges crosswise into paper-thin slices. Remove any seeds. Set aside.
Season the fillets lightly with salt and pepper, and dredge them thoroughly in flour. Shake off any excess flour.
Heat 2 tablespoons of the butter and the oil in a large skillet over medium-high heat. When the butter stops foaming, add the fillets. Cook, turning once, until golden and cooked through, 5 minutes. Transfer to dinner plates and keep warm.
Lower the heat under the skillet, and swirl in the remaining 1 tablespoon butter and the lemon slices. Sprinkle with the parsley, and season lightly with salt and pepper. Spoon the sauce over the fillets, and serve immediately.
1989 Julee Rosso and Sheila Lukins