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    PAN-SEARED LEMON SOLE
    from "Real Simple® magazine"

    If sole isn't available, you can substitute another delicate, mild-tasting white fish, like cod, red snapper, or tilapia.

    Hands-on time: 20 minutes
    Total time: 20 minutes

    Makes 4 servings
    INGREDIENTS (CLICK TO BUY)

    1/4 cup all-purpose flour
    4 sole fillets
    1/2 teaspoon kosher salt
    4 1/2 tablespoons unsalted butter
    1 lemon, ends trimmed
    2 tablespoons capers, rinsed and drained

    Print recipe
    PREPARATION

    Place the flour on a plate. Season the sole with the salt. Lightly coat each fillet in the flour, shaking off any excess. Melt 1 tablespoon of the butter in a large skillet over medium heat. Slice the lemon into 12 thin circles and add them to the skillet. Cook until the lemon is lightly browned, about 2 minutes. Push the lemon to the side of the skillet and add the sole. (You may need to cook it in batches.) Cook until the sole is the same color throughout and flakes easily, about 2 minutes per side. Add the remaining butter and the capers to the skillet. Remove from heat and tilt the skillet to swirl until the butter melts. Transfer the sole and lemon to individual plates and spoon the capers and butter over the top.

    NUTRITION PER SERVING
    CALORIES 283(45% from fat); FAT 14g (sat 8g); PROTEIN 33g; CHOLESTEROL 112mg; SODIUM 502mg; FIBER 1g; CARBOHYDRATE 6g



    Use Tilapia
    Product nutrition and information
     Quantity Ingredients Est.Price
      Wild Lemon Sole Fillet - $16.99/lb
     8 - 10 oz, Hand-cut
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      Roland Nonpareilles Capers - $2.19/ea
     3oz
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
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