Pan Seared Sole with Lemon

This preparation works fabulously not only for sole but for most white fish and salmon. And when you start with super fresh fish, you really can get away with just a little salt and some finishing lemon juice for pizzazz. Thicker fish (like salmon or halibut) might need to be cut appropriately for cooking ease - feel free to ask us to help you with  that and we can get you pan-ready! We also carry two spice blends at the shop that are locally made and have just the good stuff if you want a little more flavor. Ask us for a sample of our Blackening Seasoning or Seafood Seasoning and we'll set you up!   4-5 oz sole per adult serving Salt and pepper 1 T olive oil 1 fresh lemon   Liberally salt and pepper your filets on a plate and set aside. Pre-heat your fry pan to a relatively hot temperature (medium-highish) and add the oil. Give it a swirl, and then place your sole filets in the pan. Don't fuss with them for a solid 60 seconds - you'll see the edges start to cook through almost immediately and if you want a little bit of a golden crust just leave them be! With a large spatula, flip the filets and cook for about 30 to 45 seconds more on side #2. Finesse the filets onto a plate (they will want to fall apart a bit once they're cooked) and serve with a side of salad and a generous squeeze of lemon juice. Enjoy!