About the Recipe
Ingredients
70g plain flour
Salt and freshly ground black pepper
4 fresh sole fillets, 100–125g each
90g unsalted butter
1 tsp grated lemon zest
Juice of 3 lemons, freshly squeezed
1 tbsp chopped parsley
Preparation
Step 1
Warm two heat-proof dinner plates in a cool oven 90C/Gas mark 1/4. Season the flour with 2 tsp of salt and 1 tsp of pepper and spread on a large shallow plate.
Step 2
Pat the sole fillets dry with kitchen roll and sprinkle one side with salt. Heat 45g of the butter in a 30cm saute pan, over a medium heat, until it starts to brown.
Step 3
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 fish slice and cook for 2 minutes on the other side.
Step 4
Whilst the second side is cooking, add 1/2 tsp of lemon zest and 3 tbsp of lemon juice to the pan. Carefully transfer the fish to the heat-proof plates and pour the cooking juices over them.
Step 5
Keep the cooked fish 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.
Step 6
When all the fillets are ready, remove from the oven, sprinkle with the parsley, salt, and pepper and serve immediately.
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