2 people
DINNER
Ina Garten Back to Basics (p. 131)
Sole fillets - 4 (4 oz each)
Lemons - 3
Parsley - 1 sprig
All-purpose flour - 1⁄2 cup
Unsalted butter - 6 tbl
Lemons - zest to yield 1 tsp, juice to yield 6 tbl
Parsley - mince to yield 1 tbl
Preheat the oven to 200 degrees. Have 2 heat-proof dinner plates ready.
Combine the flour, 2 tsp salt and 1 tsp pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 tbl of the butter in a large saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side.
While the second side cooks, add 1⁄2 tsp of the lemon zest and 3 tbl of the lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with parsley, salt and pepper to taste and serve immediately.