ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Petrale Sole with Brown Butter and Tarragon

Yield Makes 4 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 2 tablespoons finely ground cornmeal
  • 1 teaspoon paprika
  • Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (4- to 5-ounce) petrale sole fillets
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh tarragon
  • 2 tablespoons unsalted butter
  • 4 lemon wedges

How to Make It

  1. Combine flour, cornmeal, paprika, 1/2 teaspoon salt, and pepper in a large, shallow plate. Dredge fish, one at a time, in mixture.

  2. Heat oil in a large, nonstick sauté pan over high heat just until smoking. Carefully add fish fillets in a single layer. (Do not overlap fillets or overcrowd the pan.) Cook over high heat 1 1/2 to 2 minutes or until golden brown and slightly crispy on one side.

  3. Turn fish fillets over with a spatula. Add tarragon and butter to pan. Cook about 1 minute or until fillets just begin to flake and butter turns golden brown. Transfer fillets to serving plate. Season to taste with salt. Serve warm with lemon wedges.