Sauteed Sole with Lemon

This fish was so delicate and tasty. If you are looking for a quick and delicious dinner tonight, this is the one to make!   You may also substitute flounder or any other white fish. 

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

Combine the flour, salt and pepper in a shallow bowl.  Dredge fish fillets in mixture, coating both sides and shake off the 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 TBS lemon juice to the pan.  Spoon over fillets and serve with lemon wedges.

Serves 2 (the above picture shows a tripled recipe)

Source:  Martha Stewart Living, February 2008

Eileen