GRAY SOLE FISH RECIPES

SAUTEED SOLE WITH LEMON RECIPE | MARTHA STEWART

Sauteed Sole with Lemon Recipe | Martha Stewart image

Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.

Provided by Martha Stewart

Categories Seafood Recipes

Number Of Ingredients 9

Ingredients

1/2 cup flour, preferably Wondra
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 gray sole fillets (6 ounces each)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons sliced almonds
1 1/2 tablespoons chopped fresh parsley
Finely chopped zest and juice from 1 lemon, plus wedges for garnish

Steps:

Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.
Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.
Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.

SAUTEED SOLE WITH LEMON RECIPE

Sauteed Sole with Lemon Recipe image

Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.

Provided by DELISH.COM

Categories healthy dinner party romantic meals Valentine's Day dinner lunch main dish

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 2

Number Of Ingredients 9

Ingredients

1/2 c. flour
1 tsp. Coarse salt
1/2 tsp. Freshly ground pepper
2 gray sole fillets
2 tbsp. unsalted butter
2 tbsp. olive oil
2 tbsp. sliced almonds
1 1/2 tbsp. chopped fresh parsley
1 lemon

Steps:

Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess. Melt butter with oil in a sauté pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate. Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.

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