Pan Seared Sole

Ive been experimenting with fish a lot lately and got some very much needed help from my favorite Chef/friend Molly Delmonte. Thanks for saving my family from floppy overly cooked fish Molly!

Pan Seared Sole

4 sole fillets
1 Tblsp olive oil
salt and pepper to taste

Add olive oil. Get a cooking skillet heated until just about smoking. Dredge fillets in flower and remove excess. Place fillets into almost smoking pan then turn heat down to medium heat. Lightly season fish.  Cook 75%-90% through on one side, flip and turn down heat and let them finish cooking. The entire process should take about 5-8 minutes depending on the fillet size.  Serve with sauce below.


Add a Tblsp butter to a pan at medium heat, then add juice of lemon and about 1/4 cup white wine. Let sauce reduce for a few minutes then serve over fish. EnJOY!