Fillets of turbot or halibut are good alternatives to sole. I don’t recommend flounder or cod fillets; they’re too delicate.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
we made this one night when we were in a hurry. We made it with olive oil instead of clarified butter for time sake. Did not have lemons so we put lemon pepper in the flour. It was amazing! So tasty even though we used inferior ingredients. The brown butter was delicious. Will definitely make this again.
This recipe is fast enough for a work night. I used fresh sole.
I have been making this since the magazine came out in 2001. It is our favorite way to prepare fish. We don't care for sole, so always use whatever we have on hand, usually tilapia, swai, and we even used some freshly caught stripped bass! The flavors are so wonderful, browned butter and a bit of lemon! Absolutely sublime! Try this, you'll be hooked!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?