Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow
plate. Pat the sole fillets dry with paper towels and sprinkle one side
3 tablespoons of 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 2 minutes. Turn carefully with a metal spatula
and cook for 2 minutes on the other side. While the second side cooks,
add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the
pan. Carefully put the fish filets 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.
Pairs well with Sauvignon Blanc
Recipe provided by Ellen Sullivan ~ thanks Ellen!