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Main Dishes - Fish/Seafood Williams/Sonoma
Fish 1/1/1900


Submitted by: Dianne Weatherford

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Servings: 4-6

So easy and yet elegant. Said to be as good as that served in Paris!

6 skinless sole fillets, each 6-8 oz.
1 cup flour
1 tablespoon salt, plus more to taste
½ teaspoon white pepper, more to taste
6 tablespoons unsalted butter
6 tablespoons olive oil
¼ cup fresh lemon juice
1 tablespoon chopped fresh Italian parsley, plus more sprigs for garnish
1 lemon cut into wedges

Using a sharp knife, make shallow cuts on skin side of fillets to prevent curling. Place flour in a shallow bowl and stir in 1 tablespoon salt and ½ teaspoon pepper. Sprinkle both sides of fillets lightly with salt and white pepper. Dredge fillets in flour mixture.

In a large fish skillet or saute pan over medium-high heat, melt 2 teaspoons butter with 2 tablespoons olive oil. When butter stops foaming, shake off any excess flour from 2 fillets and arrange them in the pan. Reduce heat to medium and cook until golden underneath, about 1 minute. Carefully turn fillets over and cook until golden underneath, about 2 minutes more. Arrange cooked fillets on a warmed platter and cover loosely with aluminum foil.

Wipe skillet clean with paper towels and repeat with remaining fillets. When all the fillets have been cooked, clean skillet again. Melt remaining 4 tablespoons butter in skillet over medium heat, add lemon juice and swirl skillet to incorporate the mixture. Pour over the warm fillets. Sprinkle with chopped parsley and garnish with lemon wedges and parsley sprigs. Serve immediately.

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