How to cook Fried Petrale Sole with Lemon Butter Sauce
- 2 Petrale sole fillets, about 6 ounce each
- Salt and freshly ground pepper
- 3 tablespoons olive oil
- Juice from 1 lemon
- 3 tablespoons butter
- 1 tablespoon capers (optional)
- Lemon wedges for garnish
- Rinse fish and pat dry with paper towels. Season both sides of the fish with salt and a little finely ground black pepper.
- Heat a non-stick frying pan on medium high heat. Add the olive oil to cover the bottom of the pan. When oil is slightly smoking, add the fish to the pan. Cook 2 minutes on each side, until fish is brown and crispy. Turn the fish over with a spatula and cook another 2 minutes on the other side. Pour lemon juice over the fish and remove from pan. Set aside.
- Add butter and capers to hot pan. Swirl butter until melted, scraping any bits off the bottom of the pan. Without overheating the butter, let the butter develop a light brown coloring to it. Remove from heat and spoon butter sauce and capers over the fish and serve immediately with lemon wedges
Delicious Petrale sole is actually a member of the flounder family. If you can't find it, lemon sole and flounder are worthy substitutes. Petrale Sole - Not a true sole, but rather a flounder that is found in the Pacific Ocean from Alaska to Mexico. It's highly prized for its excellent flavor and fine-textured, lowfat flesh. Those found in the market generally weigh from 1 to 5 pounds. They can be purchased fresh and frozen, whole or in fillets. Petrale sole can be prepared in almost any manner including sautéing, broiling, grilling and poaching.
This recipe for Fried Petrale Sole with Lemon Butter Sauce serves/makes: 2
The Fried Petrale Sole with Lemon Butter Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Sole
Preparation Method: Pan Fried/Sauteed
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