Monday, January 31, 2005

Alberta's Petrale Sole

1 pound petrale sole (medium-sized pieces)
parsley, chopped
vegetable oil

Lighly flour sole. Heat butter and oil in a frying pan until hot. Add sole and cook until brown on one side (just a few minutes), turn over and cook until brown on second side. Remove to platter and keep warm. Wipe out pan, add some fresh butter, lemon juice and chopped parsley and cook until parsley starts to brown. Pour over fish and serve immediately.

Serves 3

1 comment:

Heidi & Joe said...

I made this for dinner tonight with a locally caught sole. Always reminds me of home.

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