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I have a hard time preparing meat and fish sometimes, there is something about the relationship I make with my food while I shop for it and then prepare it that makes me not want to eat it.  Does that make sense?  I would like to eat more fish so I gave this recipe a whirl last night, it was so good I didn’t even think twice when I gobbled it up.  The ingredients are so simple making the cost minimal.  I found the Sole in the freezer section at Whole Foods for $4.29, what a deal!  Give it a try, it would make a great centerpiece at your next dinner party.

Ingredients
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

nocoupons Directions
Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown.

Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side.

While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.

Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets.


When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

The fish had a really nice lemon flavor.  Even though it looks like there were a lot of steps it was pretty simple to make.  I am going to use the left over redskin potatoes in a pot roast this week and the asparagus in a new risotto recipe I am trying out (also a Barefoot recipe, I swear I am a stalker!).  I find that planning my meals at the beginning of the week before I shop helps me save money at the grocery store and cuts down on what goes bad in the fridge.  It pays to be organized!