Source: Barefoot Contessa
Servings/Yield: 2 servings
½ cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 Tbsp unsalted butter
1 tsp grated lemon zest
6 Tbsp freshly squeezed lemon juice
1 Tbsp minced fresh parsley
(use half the specified butter, zest and lemon juice if cooking all at once)
Preheat the oven to 200 degrees. Have 2 heat-proof dinner plates ready. Combine the flour, 2 tsp salt and 1 tsp pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 Tbsp of the butter in a large (12 inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for two minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 tsp of lemon zest and 3 Tbsp of lemon juice to the pan.
Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt and pepper and serve immediately.
I cut two small fillets in two and cooked the four pieces at one time, so didn't need to do the heated plates in the oven. They weighed about 2/3 of a pound and made a good serving size.
The dish was a little lemony, so I may cut down on the lemon juice in the future. Also, adding capers may make the dish even better. It can be served over rice pilaf.
© Barbara Deitch 2020