I have to tell you, cooking the recipe was easy and fast. But my favorite part of preparing dinner was when I was at the stove and turned around and saw 2 cats sitting on the table glaring at me. Not staring, glaring. I do not do a lot of cooking with fish. They did notice tonight's dinner.
From Molto Italiano, 327 Simple Italian Recipe to Cook At Home, Sogliola all Mugnaia (Sautéed Sole Miller's Style)
Ingredients-
flour for dredging
salt and pepper
2 pounds Sole Fillets
4 tbsp unsalted butter
1 tbsp olive oil
juice of one lemon
2 tablespoon minced parsley
A lemon, cut into thin wedges, for garnishing
Method-
Season the flour with salt and pepper and spread on a plate. Dredge the fish in the flour and shake off the excess.
In a large nonstick skillet, heat 2 tbsp butter with olive over medium heat until the butter foams and subsides. Add the fish and cook, turning once, until nicely golden brown, about 5 minutes per side. Transfer the fish to a serving platter and cover loosely to keep warm.
Discard the cooking fat and wipe the skillet clean. Return the skillet to medium heat and melt the remaining 2 tbsp butter. Stir in the lemon juice and parsley, and pour over the fish. Arrange lemon wedges around the fish and serve immediately.
