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.
5 stars for the food, altogether! BUT, I will say that 1/2 cup of pine nuts for this dish was way too much -- should be 1/4 cup. Wondering if there was a mistake and if the recipe needs a test kitchen run?
So easy and delicious. I will definitely make this again!
This is a home run recipe. It's so simple to make and has a fantastic mix of subtle flavours. The basil/lemon/pine nut sauce is sublime. Highly, highly recommend this one.
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