Fish Type

Ingredients

  • Skinless Sole Fillets
  • Kosher Salt
  • Black Pepper freshly cracked
  • All Purpose Flour
  • Unsalted Butter
  • Lemon
  • Parsley

Instructions

Step 1: Season the sole fillets with salt and pepper.

Step 2: Dust with flour on both sides, shaking off any excess flour.

Step 3: In a large nonstick skillet, melt the butter over medium-high heat. When foaming subsides, add the fish.

Step 4: Cook the fish, turning once with two wide spatulas, until golden-brown, about 3 minutes on each side. If one side gets too dark, reduce the heat to medium.

Step 5: Transfer the fish to a plate, garnish with parsley and lemon wedges. Serve immediately.

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Ingredients

  • 1 lime or lemon, juice of
  • ½ cup Private Reserve extra virgin olive oil
  • 3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to ½ cup)
  • 2 shallots, thinly sliced
  • 3 garlic cloves, thinly-sliced
  • 2 tbsp capers
  • 1 tsp seasoned salt, or to your taste
  • ¾ tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 5 lb Sole fillet (about 10-12 thin fillets)
  • 4-6 green onions, top trimmed, halved length-wise
  • 1 lime or lemon, sliced (optional)
  • ¾ cup roughly chopped fresh dill for garnish

Instructions

  1. In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
  2. In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
  3. Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
  4. Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
  5. Remove the fish fillets from the oven and garnish with the chopped fresh dill.
  6. Serve next to white rice.
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