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Ingredients
- 1 lb petrale sole filets see * Note
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Flour as needed
- 1 x egg
- 1 Tbsp. water
- Â Â Bread crumbs as needed
- 6 Tbsp. butter divided
- 1 Tbsp. lemon juice
- 1 Tbsp. chopped parsley
Directions
- * Note: Petrale sole is primarily caught from Monterey north. They are at their most plentiful from January through March.
- Pat both sides of each filet dry with paper towels and season lightly with salt and pepper. If they are very large, cut in half widthwise on the diagonal. The ideal serving size is 3 to 4 ounces per filet.
- Place about 1 c. of flour in the middle of a large dinner plate. Beat the egg with the water in a large flat-bottomed bowl. Put about 2 c. of bread crumbs in the middle of another large dinner plate.
- Working 1 filet at a time, lay the fish in the flour and dust both sides, shaking off any excess. Then dip the fish in the egg wash, coating both sides and wiping with your fingers to remove any excess. Bury the filet in the bread crumbs and press lightly so they adhere. Set the filet aside on a wire baking rack placed over a baking sheet. Repeat to bread all of the filets. (The recipe can be prepared up to this point and refrigerated on the rack over the baking sheet for up to 6 hrs.)
- When ready to cook, heat 4 Tbsp. of butter in a large skillet over medium-high heat. When the butter has melted and finished bubbling, dip a corner of 1 filet into it; it should immediately begin to sizzle. If it does not, remove the fish and let the butter heat a little more. This should only take 20 to 30 seconds more; don't let the butter burn.
- When the butter is warm sufficient, lay each filet in the skillet, being careful not to crowd the fish. Cook till the underside is golden, 4 to 5 min. Turn the filets; cook till you can easily slip the point of a sharp knife into the center, 3 to 4 min more. Remove to a platter lined with paper towels and keep hot.
- Wipe the pan clean with a paper towel. Heat the remaining 2 Tbsp. of butter in the skillet over high heat. When it sizzles, whisk in the lemon juice and parsley.
- Remove the fish from the oven, salt it lightly, and put it on a serving plate. Drizzle with the lemon butter. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 162 | 95% |
| Total Fat 18.38g | 23% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 139mg | 6% |
| Potassium 30mg | 1% |
| Total Carbs 0.48g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.2g | 0% |
| Protein 1.61g | 3% |
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