Miller's Wife's Trout: Sogliola alla Mugnaia

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
2 servings

Ingredients
  • 1 1/2 to 2 pounds sole, cleaned and gutted, head left intact, or fillets
  • All-purpose flour
  • 1/4 cup unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 lemons
  • 2 tablespoons finely chopped parsley
Directions
  • Dredge fish in the flour and shake off the excess.

  • In a large nonstick skillet, heat 2 tablespoons of the butter and the oil over medium heat. Saute the fish on both sides until nicely golden brown, about 5 minutes per side. Remove the fish to a serving platter and keep warm. Discard the cooking fat and wipe the skillet clean.

  • Return the skillet to the heat and melt 2 tablespoons of the butter in it over medium heat. Add the juice of 1 lemon and the parsley. Pour on the fish. Cut the remaining lemon into wedges and place around the fish and serve immediately.


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