Food & Cooking Recipes Ingredients Seafood Recipes Pan-Sauteed Sole 3.5 (59) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 10 mins Total Time: 10 mins Servings: 2 We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Tilapia works well, too. Serve it with steamed new potatoes and sauteed spinach. Ingredients 2 fish fillets, such as lemon sole Salt Wondra flour, for dusting 1 ½ tablespoons butter 5 thin lemon slices Directions Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque. Cook's Notes This method showcases the fish's delicate texture. You can use the pan drippings to create a quick sauce. Variations On the TV show, Martha used 2 (4-ounce) tilapia fillets. Originally appeared: Martha Stewart Living, April 2009 Rate It PRINT