I used my well looked after cast iron skillet, which worked a dream. I keep it well seasoned, so it works like the nonstick pans… but with the bonus of the lovely brown bits from cooking, which are essential to any good sauce.
Fillet of Sole with Lemon, Basil & Pine Nuts
This recipe is from the executive chef of Felidia in New York City, who likes to serve it with olive oil mashed potatoes. In a word… Yum! Much better choice than the usual rice served with fish… if you ask me. Serves 2.
4 small sole fillets (about 3 oz. each)
Freshly ground black pepper
5 Tbsp. extra virgin olive oil
1/4 cup fresh lemon juice
1/3 cup toasted pine nuts
1/4 cup fresh basil, torn or cut into chiffonade (thin shreds)
Return the skillet over medium high and add 4 Tbsp. of the olive oil.Season the fillets with salt and pepper and sauté the fillets on one side (in batches if necessary) until the edges begin to turn opaque, approx 2 minutes. Carefully turn them over and cook for 1 to 2 minutes to finish; transfer the fillets to a serving platter. Carefully add the lemon juice to the pan, scrape up any browned bits and boil the juice to reduce it to about 1 Tbsp., about 1 minute. Add the pine nuts and basil and remove the pan from the heat. Spoon the contents of the pan over the fillets. Top with the remaining 1 Tbsp. olive oil, and serve. Buon appetito~