4 large fillets of petrale sole
Black pepper and kosher salt
2 tablespoons butter divided
2 tablespoons canola oil
Handful of Italian (flat leaf) parsely
Zest of 2 lemons (I used Meyers because we have a tree)
4 cloves garlic peeled
1/4 cup dry white wine
Juice of the 2 lemons you zested
Chop the parsley, lemon zest and garlic together (make gremolata) and set aside.
Spread a half a cup of so of flour on a plate. Season the flour with salt and pepper. Heat the canola oil and 1 tablespoon butter in a large frying pan over medium high heat. Dredge the fish in the seasoned flour and shake off the excess. Place the fish in the hot butter/oil and fry until golden brown on each side, 1-2 minutes per side. I do the frying in batches of two fillets each. You don’t want to crowd the pan. When the fish is cooked, transfer it to a warm plate and keep near the stove to keep warm. Turn the heat down to medium and add the gremolata to the pan, stirring for about a minute. Add the wine to the pan and let boil until almost gone, stirring to deglaze the pan. Add the last tablespoon of butter and swirl to dissolve. Return the fish to the pan and turn over in the sauce. Turn off the heat.