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Fish: Pan-Fried Sole

Source of Recipe

Wanderer - at Recipes From Friends

Pan-Fried Sole

2 servings
Cook: 8 minutes

3/4 pound sole fillets (flounder or trout fillets), about 1/4 inch thick
Salt and pepper
1/3 cup fine dry bread crumbs or all-purpose flour
1/2 teaspoon paprika
1 lemon
1 tablespoon olive oil

Rinse fish and pat dry. Cut fillets to fit frying pan, if needed. Lightly season with salt and pepper. Combine crumbs and paprika in a shallow dish.

Dip fillets in crumb mixture and turn to thoroughly coat; shake off excess. Squeeze juice from half the lemon; cut remaining lemon half in wedges. Heat oil in frying pan (preferably nonstick) over medium-high heat.

Lay fish in pan without overlapping and cook until edges turn opaque and bottom is browned, 2-3 minutes. Carefully turn and cook until opaque through center, 1-2 minutes more.

Transfer fish to plates and cover to keep warm. Add lemon juice to pan and boil to thicken, about 30 seconds, scraping up cooked bits. Pour sauce over fish and garnish with lemon wedges.

One serving equals: Calories 269; fat 10g (saturated 2g); cholesterol 82mg; sodium 230mg; carbohydrate 10g; protein 34g