Fortunato Nicotra, the executive chef of Felidia in New York City, likes to serve this simple Sicilian dish of sole with olive-oil mashed potatoes. If you can't find sole or flounder, use trout or catfish. It's easier to sauté the fillets in a nonstick skillet, though you'll have more brown bits to scrape into the sauce if you use a regular pan.
Season the fillets with salt and pepper. Heat 4 Tbs. of the olive oil in a large skillet over high heat. Sauté the fillets on one side (in batches if necessary) until the edges begin to turn opaque (about 2 minutes) and then turn them over and cook for 1 to 2 minutes to finish. Transfer the fillets as they're cooked to a warm plate. When all the fillets are cooked and removed from the pan, carefully pour the lemon juice into the pan, scrape up any browned bits, and boil the juice to reduce it to about 1 Tbs., about 1 minute. Add the pine nuts and basil and remove the pan from the heat. Put the fillets on serving plates and spoon the contents of the pan over all. Drizzle the remaining 1 Tbs. olive oil over as well.
nutrition information (per serving):
sat fat g
Photo: Steve Hunter