Pan-Fried Sole With Lemon

Pan-Fried Sole With Lemon

www.jewishfoodsociety.org

View full recipe on www.jewishfoodsociety.org

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Cooking tools:

  • Nonstick skillet
  • Stove
  • Measuring spoon
  • Spatula
  • Plate
  • Serving platter
  • Paper towel

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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