Lemon Sole, the Easy Way

Serves 4

This is a great dish to serve when introducing fish to your family for the first time, as the sole is mild tasting, and easy to prepare. You can substitute tilapia (from the US) for the sole, if that is what’s available to you. I always serve lemon sole with fingerling potatoes and a green been salad, or some creamed spinach. The recipe calls for butter, but you can certainly substitute with olive oil.

Ingredients:
4 sole filets
2 tablespoons of butter
¼ cup of unbleached white flour
½ of a lemon
Salt and pepper

Instructions:
Preheat the oven to 375.
Wash filets and pad dry with paper towel.
Pour flour into a shallow bowl.
Salt and pepper each filet and briefly drag through flour pressing the flour to the fish.
In a large heavy-set skillet heat the butter until it starts to brown.
Add two filets and cook for 2-3 minutes. Using a spatula carefully flip the fish over and cook for another 2 minutes or until the flesh is opaque and easily separates.
Carefully put the filets on a plate and put in the warm oven while you repeat the above steps for the other two filets.
Serve warm, with a sprinkle of lemon juice pouring any remaining butter over the fish.

You can also make this dish in the oven, and gluten free, if you prefer.  Here’s how:
Brush a baking sheet with olive oil.
Wash and dry the filets and lay them on the sheet drizzled with olive oil and a pinch of salt and pepper.
Squeeze lemon juice over them along with 1/2 teaspoon of thyme.
Bake in a pre-heated oven at 375 degrees F for about 10 minutes.