Pan-Sauteed Sole

Serves 2
We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Tilapia works well, too. Serve it with steamed new potatoes and sauteed spinach.


  • 2 fish fillets, such as lemon sole
  • Salt
  • Wondra flour, for dusting
  • 1 1/2 tablespoons butter
  • 5 thin lemon slices


  1. Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.
cook's note
On the TV show, Martha used 2 (4-ounce) tilapia fillets.

This method showcases the fish's delicate texture. You can use the pan drippings to create a quick sauce.
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