| Mediterranean Fried Petrale |
| The Little Fish Company |
| This Week's Special |
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Ingredients
1 pound fresh petrale sole fillets
2 tablespoons flour
1 tablespoon peanut oil
1 tablespoon butter
1/4 cup lean chicken broth
1 small lemon, pith around segments removed, diced
2 tablespoons capers, drained (optional)
Pepper, to taste
2 tablespoons freshly chopped parsley
Directions
Flour sole fillets.
In a non-stick fry pan, heat together peanut oil and butter fry fish fillets, over
high heat, for 3 to 4 minutes on each side.
Transfer fillets onto a serving plate keep warm.
In the same fry pan, pour chicken broth.
Bring to a boil mix in lemon dices and capers.
Season with pepper sprinkle with parsley.
Pour sauce over sole fillets serve immediately.
1 pound fresh petrale sole fillets
2 tablespoons flour
1 tablespoon peanut oil
1 tablespoon butter
1/4 cup lean chicken broth
1 small lemon, pith around segments removed, diced
2 tablespoons capers, drained (optional)
Pepper, to taste
2 tablespoons freshly chopped parsley
Directions
Flour sole fillets.
In a non-stick fry pan, heat together peanut oil and butter fry fish fillets, over
high heat, for 3 to 4 minutes on each side.
Transfer fillets onto a serving plate keep warm.
In the same fry pan, pour chicken broth.
Bring to a boil mix in lemon dices and capers.
Season with pepper sprinkle with parsley.
Pour sauce over sole fillets serve immediately.