Sole with Orange Brown Butter

Note to self: when buying fish, make sure it is deboned. I didn’t figure out that the bones were in it until it was already cooked. So I made lemons out of lemonade so to speak and just got as much fish off the bones as I could and made the best of it.

1 lb. sole fillets
Salt and pepper to taste
Flour for dusting fish
3 T vegetable oil
6 T butter
1 large shallot, minced
1/4 c. orange juice
1 T lemon juice

Season fish with salt and pepper and dredge them in flour. Shake off the excess flour. Put half the oil in a large saute pan over high heat. When the oil is hot, but not smoking, saute the fish on one side for about 3 minutes then flip it over and cook it on the other side for about three minutes. The fish should be golden brown. Transfer the fish to a platter and keep warm in a 200 degree oven while you make the sauce.

Add the remaining oil and butter to a saute pan and cook over high heat until the butter starts to foam. Add the shallot and cook until they are golden. Add the orange juice and cook for a minute more. Add the lemon juice. When the butter starts to foam again, remove from heat.

Put a piece of sole on each plate and drizzle with orange brown butter sauce.

What did the family think? Hubby liked it. I thought it was okay. It was a little too fruity for me.
The kids had leftover pizza. I didn’t subject them to tonight’s dinner. 🙂

We had this with parmesan risotto, green beans and watermelon.

from Cookie magazine

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