This simple, elegant dish comes together very quickly. I keep some frozen fish fillets in the freezer and thaw them as needed. It’s a great meal for just one or two people, and goes well with just about any grain or vegetable. I often serve it with a side of yellow (saffron) rice and green beans, as pictured here.
INGREDIENTS
- 12 ounces sole fillets (flounder or tilapia would also work)
- 1/4 teaspoon salt
- freshly ground black pepper
- 1/4 cup unbleached white flour
- a few tablespoons of olive oil
- 2 tablespoons butter
- 1 tablespoon lemon juice
- some chopped fresh herbs, such as chives, dill, or basil
PREPARATION
Rinse the fish and pat dry. Mix salt and pepper with the flour in a shallow dish or a plate. Press the fish fillets into the flour to coat.
On medium heat, warm a heavy-bottomed skillet. Add olive oil and one tablespoon of the butter. Add the fish and cook for 2 minutes for very thin fillets, 4 minutes for thicker ones. Turn the fillets and cook for a minute or two on the other side. Turn off the heat and transfer the fish to a serving plate.
Add the remaining tablespoon of butter and the lemon juice and herbs to the skillet. Stir to incorporate the pan juices. Pour the herbed lemon butter over the fish and serve with lemon wedges.
Adapted from Moosewood Restaurant’s Simple Suppers.
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