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Source: America's Favorite Food Associations

Pan Fried Sole
A well-rounded but simple meal!
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Serves: 2
Prep Time: 15 minutes
Cook Time: 5 minutes
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3/4 pound sole fillets, about 1/4 inch thick
salt and pepper
1/4 cup dry bread crumbs, fine
1/2 teaspoon paprika
1 lemon
1 tablespoon olive oil

Rinse the fish in cold water and pat dry with paper
towels. Cut the fillets in half if necessary so that they will
fit in your frying pan. Lightly season the fish with salt
and pepper.

Combine the crumbs and paprika in a shallow dish. Dip
the fillets into the crumb mixture and turn to thoroughly
coat; shake off excess. Squeeze the juice from half of
the lemon (you should have about 2 tablespoons); cut
the remaining lemon half into wedges.

Heat the frying pan (preferably nonstick) over
medium-high heat. Add the oil and heat. Lay the fish
pieces in the pan without overlapping and cook until the
edges turn opaque and the bottom is browned, 2 to 3
minutes. Carefully turn the fish over and cook until the
fish flakes in the center when gently prodded with the
tip of a knife, 1 to 2 minutes more. Transfer the fillets to
plates and cover to keep warm. Add the lemon juice to
the pan and scrape cooked bits from pan bottom; boil
to thicken, about 30 seconds. Pour the sauce over fish,
garnish the plates with lemon wedges and serve

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