| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Flour |
| 1/4 |
ts |
Fresh ground pepper |
| 1 1/2 |
lb |
Sole fillet |
| 6 |
tb |
Butter |
| 1 |
tb |
Oil |
| 2 |
tb |
Lemon juice |
| 1 1/2 |
tb |
Minced parsley |
INSTRUCTIONS
From: HallieByrd <HallieByrd@aol.com>
Preheat oven to 225 degrees. Put in an oven proof platter. Combine the
flour and pepper, spread it on wax paper, and drag each of the fillets
through it so they are well coated. Shake off excess flour.
In a large skillet, heat 3 tablespoon of the butter with the oil. Without
crowding, put some of the fillets in the skillet and pan fry over medium
heat until golden. Unless they are unusually thick, this should take 1-2
minutes on each side. Transfer to the warm platter and cook the rest of the
fillets, adding the remaining butter as needed. When all the fish are
cooked, turn the heat to high, stir in the lemon juice, and cook for a few
seconds. Add the parsley, stir, and drizzle over the fillets.
Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998
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