Sole Fillets with Toasted Pine Nuts, Lemon, and Basil

4 small sole or flounder fillets, about 3 oz. each
salt and freshly ground black pepper
5 Tbsps. extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup toasted pine nuts
1/4 cup chopped fresh basil

Season the fillets with salt and pepper. Heat 4 Tbsps. of the olive oil
in a large skillet over high heat. Saute 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 fillets as they're cooked to a warm plate. When all the
fillets are cooked and removed from the pan, carefully pour the lemon
juice into the pan, scrape up any browned bits, and boil the juice to
reduce it to about 1 Tbs., about 1 min. Add the pine nuts and basil and
remove the pan from the heat. Put the fillets on serving plates and spoon
the contents of the pan over all. Drizzle the remaining 1 Tbsp. olive oil
over as well.
Makes 2 servings.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/