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A timing note: The fillets and sauce are best if made right before serving them.
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The actual cooking time is quite short and the ingredients may all be arranged, ready to put together, in advance.
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A preparation note: The fish is most easily prepared in two pans (half of the fillets in each one.).
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If you would like to increase the number of servings to 8, increase only the number of fillets.
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Theres no need to adjust the amounts of ingredients for the sauce.
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There will be enough sauce in either case, whether 3 or 4 fillets are sauteed in each pan.
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You will also need:
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1.
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Two large rimmed baking sheets, lined with parchment paper: one for flouring the fish and the other on which to place the sauteed fillets while you make the sauce.
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2.
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Two wide, flat-bottomed pans.
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3.
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Some aluminum foil for covering the sauteed fillets while making the sauce.
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4.
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A whisk.
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For the fillets and the sauce:
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1.
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Peel the lemons, removing both the zest and the pith, so that the segments of the fruit are revealed whole.
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Run a knife down between the sides of the segments and remove the flesh of each segment whole.
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Then, break them up into smaller pieces.
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(A photo illustration of this step may be found on the related link.)
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Put the segments of both lemons into a small bowl and set them aside at room temperature.
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Squeeze out the juice remaining in the lemons, divide it into 2 equal portions in two separate cups and set these aside as well.
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2.
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Place the 2 portions of cut up butter on two small plates or in small bowls (3 and 1/2 ounces or 7 tablespoons in each portion).
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Put the butter in the freezer while the fillets are being prepared.
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3.
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Pour the flour into one of the parchment-lined, rimmed baking sheets.
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Add the salt and pepper and mix them into the flour with a fork.
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4.
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Pour enough olive oil into 2 wide, flat-bottomed pans to cover the bottom of each and rise up the sides just a very little.
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There should be enough oil in which to quickly saute the fish, but, at the same time, theres no need to waste good olive oil.
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5.
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Heat the pans of oil gradually over a medium low flame and, while the oil heats, place the fillets in the seasoned flour and turn them just to coat them lightly.
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6.
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When the oil is hot and just barely shimmering, place half of the fillets in each pan and saute them (turning them once as they cook) to a light golden colour on each side.
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Transfer them to the second baking sheet lined with parchment and cover them lightly with aluminum foil to keep them warm while making the sauce.
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(The fillets will go back into the sauce for a brief re-heating, too.)
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7.
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Spoon out all but about 1 tablespoon of oil from each pan.
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Place the 2 portions of cold butter bits and the 2 portions of lemon juice conveniently near the stove.
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Arrange the serving plates out on a counter or work space so that the fillets may be served quickly once the sauce is done.
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Place the segments of lemon and the sprigs of parsley near the plates for garnishing the fillets.
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8.
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Prepare the sauce, 1 pan at a time: Place a pan over medium heat.
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Whisk in half of the bits of butter, a piece at a time (7 tablespoons or 3 and 1/2 ounces each).
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When all the butter has been added, whisk in half the lemon juice and half of the chopped parsley.
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9.
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Return half of the fillets to the pan of sauce and turn them gently so that they are covered in sauce and begin to absorb it.
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Set the pan aside, off the heat, and make the second pan of sauce in the same manner and add the rest of the fillets to it.
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10.
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Arrange the fillets on plates.
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Garnish each plate of fillets with some of the reserved lemon segments.
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Drizzle whatever sauce remains in the pans over the fillets and place a small whole branch of fresh parsley on each plate.
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An acknowledgement: Fillets of Sole or Flounder with Lemon Butter Sauce is adapted from a recipe that appeared in the Austrian cooking journal Gusto in 2006 (No.
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10-a).
