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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

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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



Buy The Ingredients Use Tilapia
Product nutrition and information
 Quantity Ingredients Est.Price
  Wild Lemon Sole Fillet - $17.99/lb
 8 - 10 oz, Hand-cut
 
  Lemons - $0.89/ea Save! 4 for $3.00
 Farm Fresh, Med
 
  Roland Nonpareilles Capers - $2.19/ea
 3oz
 
You May Already Have
  Morton's Coarse Kosher Salt - $2.89/ea
 48oz
 
  Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
 2lb
 
  Breakstone's All-Natural Unsalted Butter - $2.99/ea
 2 sticks
 
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