Pacific sole fillets quickly fried and served with a sauce of white wine shallots butter and herbs.
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 cookingguide | 2012-12-23 11:12:35 |  886,771 Views |
Pan-fried Sole with Lemon Butter Sauce: NYC Cuisine
I was raised Catholic and ate fish every Friday (not just during Lent as is common these days). Often it was just a simple tuna and macaroni salad but we kids were exposed to different types of fish and seafood on a regular basis.
Luckily! We still eat fish almost every Friday (old habits die hard) and are always looking for new ideas to cook with the fresh fish we find at the market.
Here is a recipe for petrale sole (a Pacific flounder) served with a quick sauce of shallots white wine and butter. You can use this sauce over any mild fish fillet.
