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Categories:Viewed: 36 - Published at: 9 years ago
Ingredients
- 4 (4-ounce) sole filets
- 2 tablespoons all-purpose flour
- 1/2 stick (1/4 cup) plus 1 tablespoon unsalted butter
- 1 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh flat-leafed parsley leaves
Method
- Season fish with salt and pepper and dredge in flour to coat, shaking off excess.
- In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and cook fish 3 minutes each side, or until just cooked through.
- Reduce heat to moderately low.
- Cut remaining butter into pieces and add to skillet.
- Simmer butter until golden brown with a nutty aroma, about 5 minutes.
- Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam).
- Serve sole filets with butter.
