Cover and cook over low-medium heat for 5-10 minutes or until fish flakes easily with a fork, adding the tomato slices the last minute of cooking. (The petrale sole cooked a total of 6 1/2 …
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Petrale sole fillets, dusted in flour, sautéed in olive oil and served with a sauce of white wine, lemon juice, capers, parsley and butter. Just lightly dust the fillets in seasoned flour, fry them on both sides until nicely browned, and serve them with a sauce made with white wine, capers, butter, and parsley. Enjoy!
Season the sole fillets with salt and pepper, then dust with flour on both sides, shaking the excess off. In two large nonstick skillets, or in a double-burner nonstick griddle, melt the butter over medium-high heat.
If sole fillet is not available to you, you can try a different white fillet of fish. Only, you might have to adjust baking time as Sole Fillet is quite a thin fillet of fish. Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
This is a very simple dish but all your ingredients need to be ready by the stove because it cooks quickly once you turn on the heat. Not so long ago, Dover sole meant an overcooked fillet swimming in butter, dotted with tasteless dried herbs and soaked in too much lemon juice.