Fillet of Sole Sauté

© 1991 "From Ellie's Kitchen to Yours"

1 lb fillet of sole
2 to 3 T flour
Salt and pepper, to taste
1 T butter
1 T olive oil
1 to 2 T fresh lemon juice

Combine flour, salt and pepper. Lightly dip sole into seasoned flour, shaking off the excess. Heat butter and olive oil in a frying pan. Sauté fish fillets for approximately 1½ to 2 minutes per side. Squeeze a little fresh lemon juice directly into the frying pan and allow it to sizzle and reduce. Then swirl fish around in juice. Cook for one more minute or until fish is golden. Do not overcook.

Hint: Flounder, a flat fish similar to sole, also works well in this recipe. The secret to this recipe is adding the lemon juice while the fish is cooking, as opposed to squeezing it on after it is cooked.