Petrale Sole with Brown Butter and Tarragon

Name: Petrale Sole with Brown Butter and Tarragon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 59 milliliters all-purpose flour; 2 Tbsps finely chopped fresh tarragon; 2 Tbsps finely ground cornmeal; 4 servings Kosher salt; 4 lemon wedges; 2 Tbsps extra-virgin olive oil; 1 teaspoon paprika; 454 grams petrale sole fillets; 2 Tbsps unsalted butter

Petrale Sole with Brown Butter and Tarragon might be just the main course you are searching for. This recipe serves 4. One serving contains 282 calories, 18g of protein, and 16g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, petrale sole fillets, tarragon, and a few other things to make it today. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Combine flour, cornmeal, paprika, 1/2 teaspoon salt, and pepper in a large, shallow plate. Dredge fish, one at a time, in mixture.

Ingredients you will need

Cornmeal

Paprika

Pepper

All Purpose Flour

Fish

Salt

Heat oil in a large, nonstick saut pan over high heat just until smoking. Carefully add fish fillets in a single layer. (Do not overlap fillets or overcrowd the pan.) Cook over high heat 1 1/2 to 2 minutes or until golden brown and slightly crispy on one side.

Ingredients you will need

Fish Fillets

Cooking Oil

Equipment you will use

Frying Pan

Turn fish fillets over with a spatula.

Ingredients you will need

Fish Fillets

Equipment you will use

Spatula

Add tarragon and butter to pan. Cook about 1 minute or until fillets just begin to flake and butter turns golden brown.

Ingredients you will need

Tarragon

Butter

Equipment you will use

Frying Pan

Transfer fillets to serving plate. Season to taste with salt.

Ingredients you will need

Salt

Serve warm with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Frying Pan

Spatula

Ingredients

Servings:

0teaspoons

freshly ground black pepper 59milliliters

all-purpose flour 2Tbsps

finely chopped fresh tarragon 2Tbsps

finely ground cornmeal 4servings

Kosher salt 4

lemon wedges 2Tbsps

extra-virgin olive oil 1teaspoon

paprika 454grams

petrale sole fillets 2Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Mark West Pinot Grigio

Crisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.