Ingredients
Yield: 6 fillets
- 6 4-ounce skinless, boneless sole fillet, patted dry
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons olive oil
- Juice of 1-2 lemons
Main CoursesPareveEasyQuickWestern EuropeEastern Europe
Preparation
Step 1
Season the fillets with salt and pepper on both sides.
Step 2
Heat 2 tablespoons of oil in a large non-stick skillet over high heat. Once the oil is hot, place three of the fish fillets in the pan and sear until the fish is just done, about 1 ½ minutes per side. Transfer the fish onto a plate. Add 2 more tablespoons of oil into the skillet and repeat cooking the remaining fillets. Transfer the cooked fish fillets onto a serving plate and sprinkle with the juice of 1 lemon.
Step 3
Serve immediately.
