Food & Cooking Recipes Ingredients Seafood Recipes Sauteed Sole with Lemon 3.0 (48) 2 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 Photo: Sang An Servings: 2 Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole. Ingredients ½ cup flour, preferably Wondra 1 teaspoon coarse salt ½ teaspoon freshly ground pepper 2 gray sole fillets (6 ounces each) 2 tablespoons unsalted butter 2 tablespoons olive oil 2 tablespoons sliced almonds 1 ½ tablespoons chopped fresh parsley Finely chopped zest and juice from 1 lemon, plus wedges for garnish Directions Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess. Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate. Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges. Originally appeared: Martha Stewart Living, February 2008 Rate It PRINT