9.28.17 Lemon Sole - WFSB 3 Connecticut

Better Recipes

9.28.17 Lemon Sole

Posted: Updated:

                                         Lemon Sole

From Pasta Vita

 Ingredients:

Lemon Sole Fillets

1

pound

All Purpose Flour

2

ounces

Eggs (Extra Large)

3

Each

Water

1

Tablespoon

Kosher Salt

Black Pepper

Whole Butter

1/4

pound

Lemons

1 1/2

each

Lemon Zest

  1/2

each

Parsley (fresh/chopped)

1 1/2

tablspoon

Kosher Salt

1

tablespoon

Black Pepper

1

teaspoon

Canola/Extra Virgin Olive Oil

3 to 4

ounces (appx)

Parsley (fresh/chopped)

for garnish

Directions:

Dry Sole fillet well (both sides) with paper towels.

Season each side of the fish with black pepper and Kosher salt.

Move seasoned fillets to container with all purpose flour.

Dredge each fillet in flour, shake off excess flour and transfer fish

to container with Eggs well beaten with water.

In small sauce pot, melt butter over medium high heat to lightly brown.

(Beurre noisette) Add to browned butter; the juice of 1 1/2 lemons

(leave the cut lemon halves in the sauce pot.

Add black pepper and Kosher salt, lemon zest & parsley.

In saute pan over medium heat add canola/evoo oil to heat.

Add sole fillets, skin side down to hot pan. (don't crowd the pan)

Brown sole fillets 30 seconds (apprx.) each side to show color.

Cooking time can vary depending upon the thickness of the fish.

Transfer cooked fish to paper towel lined pan to rest.

To serve; plate each fillet, dress with two tablespoons of sauce,

garnish with fresh parsley.

For Home Cook Preparation: Cook Orzo according to package directions, cooking pasta in

salted water. Toss cooked orzo with olive oil, salt  and black pepper, garnish with

sliced fresh scallions and/or fresh parsley.