Pan-Fried Sole With Lemon — Jewish Food Society
Photographer: Penny De Los Santos.
Ingredients
- 6 4-ounce skinless, boneless sole fillet, patted dry
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons olive oil
- Juice of 1-2 lemons
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