Sole Fillets with Toasted Pine Nuts, Lemon, and Basil

Sole Fillets with Toasted Pine Nuts, Lemon, and Basil
Photo by Steve Hunter

Ingredients

  • 5 Tbs. extra-virgin olive oil
  • ¼ cup chopped fresh basil
  • 4 small sole or flounder fillets (about 3 oz. each)
  • ¼ cup fresh lemon juice
  • Salt and freshly ground black pepper
  • ½ cup toasted pine nuts (see How to toast nuts for more flavor and crunch)

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 fille...

View full recipe at Fine Cooking

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