Sauteed Sole Pieces Recipe
Ingredients
| 4 sole filets, cut in 3 pieces | ||
| Flour | 1/2 Cup (16 tbs), seasoned | |
| Melted butter | 3 Tablespoon | |
| Mushrooms | 1/4 Pound, sliced | |
| Stuffed olives | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Juice 1 lemon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Dredge fish lightly in flour; set aside.
Heat half of butter in large frying pan.
Add mushrooms, olives and parsley; season well.
Cook 3 to 4 minutes over medium heat.
Transfer mushroom mixture to plate; set aside.
Replace frying pan on stove and add remaining butter.
When hot, add fish and cook 3 to 4 minutes depending on size.
Turn pieces over once and season well.
Replace mushroom mixture in pan with fish.
Simmer everything 2 minutes, sprinkle with lemon juice.
Heat half of butter in large frying pan.
Add mushrooms, olives and parsley; season well.
Cook 3 to 4 minutes over medium heat.
Transfer mushroom mixture to plate; set aside.
Replace frying pan on stove and add remaining butter.
When hot, add fish and cook 3 to 4 minutes depending on size.
Turn pieces over once and season well.
Replace mushroom mixture in pan with fish.
Simmer everything 2 minutes, sprinkle with lemon juice.
Chef
