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Serves/Makes: 4

Ingredients:

• 4 whole small lemon (English) sole
• Juice of 1 lemon
• l /4 cup flour
• 2 tablespoons olive oil
• 1 shallot, chopped
• 3 tablespoons butter
• 1 clove garlic, chopped fine
• 2 large tomatoes
• 3/4 teaspoon pepper
• 1 teaspoon salt

How to cook Provencal Lemon Sole:

• Cut off head diagonally and trim end of tail. Turn back skin either at head or tail and strip it off with a sharp pull. Scrape surface of fish. Trim fins, clean inside. Rinse, drain, and pat dry.
• Season with salt and pepper, sprinkle with lemon juice, dip lightly in flour.
• Heat olive oil in skillet and fry fish until golden brown on both sides until done, about 10 minutes.
• Remove to hot platter and keep hot.
• Cook shallot and garlic in butter about 2 minutes.
• Skin tomatoes, chop, drain off juice, and add pulp to garlic mixture. Stir and cook 5 minutes. Pour over the fried sole and serve.

Notes:

English sole also called lemon sole in the United States, this species of FLOUNDER is low in fat and finely textured. It ranges from 1/4 to 2 pounds and can be purchased whole or in fillets.

This recipe for Provencal Lemon Sole serves/makes: 4

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Main Ingredient: Sole
Preparation Method: Pan Fried/Sauteed