
Sauteed Flatfish Fillets

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Except for authentic Dover sole, from the European side of the Atlantic, flatfish fillets are fragile once cooked. Since their skin isnt very savory it is best to remove it. Because they are thin, there is no point in trying to brown them using high heat. They will cook through in a minute. Instead, cook them in butter in a nonstick pan over medium heat. They can also be dusted with flour or coated with flour, beaten egg, and fresh bread crumbs and cooked over medium to high heat in clarified butter. A long offset spatula is useful for turning the fillets.
ingredients
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serves: 4
4 fillets of sole (30 ounces) (flounder, fluke, or skate, or eight 3- to 4-ounce single fillets, skin removed)
Salt
Pepper
3 tablespoons butter (or clarified butter)
Nutrition Facts
Sauteed Flatfish Fillets
Servings Per Recipe: 4
Amount per Serving
Calories: 672
- Total Fat: 25.1 g
- Saturated Fat: 9.3 g
- Trans Fat: 0.4 g
- Cholesterol: 405.8 mg
- Sodium: 2594.2 mg
- Total Carbs: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 105.6 g
preparation

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