Sautéed Sole with Lemon

To sauté fish, cook it rapidly with a little fat and a few basic ingredients in a pan over relatively high heat. This method showcases the fish's delicate texture. You can use the pan drippings to create a quick sauce. Cook the fish at the last minute; serve it with steamed new potatoes and sautéed spinach.

2 lemon sole fillets
sea salt
Wondra flour, for dusting
1½ Tbsp. butter
5 thin lemon slices

Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1½ minutes more until opaque.

Makes 2 servings.

Cook's Note: We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Tilapia works well, too.