Photo: Quentin Bacon Recipe courtesy of Ina Garten
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 fresh sole filets, 3 -4 ounces each
- 6 tablespoons unsalted butter
- 1 teaspoon grated lemon zest
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 1 tablespoon minced fresh parsley
- Preheat oven to 200 degrees. Have 2 heat-proof dinner plates ready.
- Combine flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of the butter in a large sautè 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 other side cooks, ass 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
- Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep them warm in the oven while you repeat the process with the remaining fish. When they’re done add cooked fillets to the plates in the oven.
- Sprinkle with salt, pepper, and parsley and serve immediately.