Food Network: Lemon Sole

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Lemon Sole
From Food Network Kitchens

Ingredients
Four 4-ounce skinless sole or flounder fillets
Kosher salt and freshly ground black pepper
Flour for dredging
5 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
1 teaspoon minced flat-leaf parsley leaves
1 teaspoon minced fresh thyme leaves

Directions
Preheat 2 medium non-stick skillets over medium-low

heat for 5 minutes.

Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet
and blot dry with paper towels. Season the fillets with salt and pepper. (If the
fillets tapers down to a very thin tail, fold the tail back to make a more
uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the
fillets in the flour and shake off any excess.

Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When
the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook,
lightly shaking the skillets occasionally, until golden brown, about 2 minutes.
Turn off the heat, flip the fillets with a spatula, and let the fillets finish
cooking in the residual heat in the pans, about 2 minutes more. Transfer the
fillets to 4 warm plates and cover loosely with foil.

Add the lemon juice and water to one of the skillets. While moving the skillet in
a circular motion, add the remaining 3 tablespoons butter, little by little, until
melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and
season with salt and pepper to taste. Spoon some of the sauce over each fillet and
serve immediately.

Ingredients
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