Pan Fried Sole

Delicately flakey, flavorful, and ready in less than ten minutes, this pan-fried sole makes for the perfect weeknight dinner. To start, liberally season your fillets with salt and pepper, cut them in half if they’re on the larger side. Then, in a big bowl, dust them thoroughly with flour being sure to shake off any excess.

Set a large frying pan over medium heat and melt a few tablespoons of butter, olive oil, or a combination of both. Once hot, quickly fry the fillets until golden, it won’t take more than a couple of minutes per side. Remove using a spatula and transfer them to a warm plate while you finish cooking all of the fish. Depending on how much you have, you may need to add some additional butter and oil to the pan.

Serve immediately with a squeeze of lemon. Or with a spoonful of pureed spinach, garlic, olive oil, and salt, as shown here.