Options

Format:
Include:
PRINT
See more
Petrale Sole with Brown Butter and Tarragon

Petrale Sole with Brown Butter and Tarragon

Coastal Living JULY 2008

  • 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

Preparation

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

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.

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.

advertisement

Go to full version of

Petrale Sole with Brown Butter and Tarragon recipe

advertisement