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.
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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.
The lemon flavor is very strong but the pine nuts and basil go really well with it. It was a bit too intense for me but my husband liked it.
This is not just your run of the mill good recipe. It is excellent and easy! It is perfect for family weeknight dinner. The lemon seems overwhelming but it is balanced by the pinenuts and basil perfectly. My 4yr loves this and even the anti fish eater husband clears his plate. One thing follow recipe to the T. If you don't have basil nothing else will do to cut the strong lemon.
Surprisingly good! I was scared to add all the lemon juice the recipe called for thinking that it would be too sour, but the flavors blended so nicely and the lemon never took over the roasted pine nuts.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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