Recipe - Crackling Fish Fillets (Mf)

Three fourths pound Fresh sole fillets; cut into
4 manageable pieces
1 tablespoon Olive oil
2 tablespoon Flour
One fourth cup Water
One half teaspoon Lemon zest
2 tablespoon Lemon juice
1 tablespoon Butter; (up to 2)
One fourth cup Fresh parsley leaves; rinsed
and minced

Brush a nonstick skillet with olive oil. Dip fish in flour and shake off
excess. Heat skillet until hot. Add fish and saute, without moving, until
it just sets and turns a bit golden, 1 to 2 minutes. With a spatula, flip
the fish over to the other side and cook until the fish is firm and cooked
through, about 2 minutes. Remove fish to dinner plates Add water lemon
juice and zest to skillet and increase the heat to medium high. Scrape up
browned bits on bottom of pan and boil until syrupy about 2 minutes. Remove
skillet from the heat and swirl in butter and parsley. Season with salt and
pepper and spoon over fish. Serve with steamed sugar snap peas or other
vegetable. French bread on the side would be lovely.

Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

Busted by Gail Shermeyer 4paws@netrax.net on Jul 12, 97

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6608 Posted to MCRecipe Digest
V1 #675 by 4paws@netrax.net (ShermeyerGail) on Jul 16, 1997