WebInstructions. Pat the fish dry with paper towels. In a shallow bowl, whisk together the flour, Herbes de Provence, salt and pepper. Dredge the fish in the flour, …
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Ingredients 1 1 1/2 pounds fresh petrale sole fillets 2 Salt, to taste 3 2 tablespoons extra virgin olive oil 4 3 tablespoons minced shallots 5 1/4 cup dry white wine 6 2 tablespoons, cut into 4 pieces, cold, unsalted butter 7 Fresh thyme leaves (or any fresh herb for flavor) 8 Minced fresh chives 9 Lemon wedges (use Meyer lemons if available)
Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour.
Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish. When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds.
In the case of petrale, brush it with a little butter, broil it and serve it with lemon wedges on the side. Once you’ve got the taste in your mouth, you can move on to more complicated recipes. The next step I’d recommend is breading it and pan-frying it in butter.