Petrale Sole With Brown Butter And Tarragon Recipe

Name: Petrale Sole With Brown Butter And Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 2 tablespoons finely ground cornmeal; 1 teaspoon paprika; Kosher salt; 1/4 teaspoon freshly ground black pepper; 4 (4- to 5-ounce) petrale sole fillets; 2 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped fresh tarragon; 2 tablespoons unsalted butter; 4 lemon wedges

Servings: persons

1/4 cup all-purpose flour
2 tablespoons finely ground cornmeal
1 teaspoon paprika
Kosher salt
1/4 teaspoon freshly ground black pepper
4 (4- to 5-ounce) petrale sole fillets
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh tarragon
2 tablespoons unsalted butter
4 lemon wedges

1
Combine flour, cornmeal, paprika, 1/2 teaspoon salt, and pepper in a large, shallow plate. Dredge fish, one at a time, in mixture.
2
Heat oil in a large, nonstick saute pan over high heat just until smoking. Carefully add fish fillets in a single layer. (Do not overlap fillets or overcrowd the pan.) Cook over high heat 1 1/2 to 2 minutes or until golden brown and slightly crispy on one side.
3
Turn fish fillets over with a spatula. Add tarragon and butter to pan. Cook about 1 minute or until fillets just begin to flake and butter turns golden brown. Transfer fillets to serving plate. Season to taste with salt. Serve warm with lemon wedges.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 2 tablespoons finely ground cornmeal, 1 teaspoon paprika, Kosher salt, and more.

Yes, Petrale Sole With Brown Butter And Tarragon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Petrale Sole With Brown Butter And Tarragon

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