Lemon Sole For Dinner | jovina cooks


Lemon Sole 

2 servings


2 (4-ounce) {or 4-2 oz} sole fillets skinless, boneless, patted dry
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ cup all-purpose flour
4 tablespoons butter
Lemon juice from one lemon, freshly squeezed
1 tablespoon minced parsley


Season either side of the fish with kosher salt, black pepper, and garlic powder. Coat the fish in flour.

In a big 12-inch nonstick skillet over medium-high warmth, warmth the butter. Swirl or brush to coat. Place the fish items within the skillet and prepare dinner them till simply executed, about 2 minutes per facet.

Take away the skillet from the warmth and drizzle the fish with lemon juice and sprinkle the parsley over the fish. Serve instantly.

Fettuccine Alfredo


2 tablespoons butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1 cup grated contemporary Parmigiano-Reggiano cheese
1/2 teaspoon salt
4 cups scorching cooked contemporary fettuccine (8 ounces raw contemporary pasta)
Cracked black pepper


Soften butter in a medium saucepan over medium warmth. Add garlic; prepare dinner 1-minute cream cheese, then add the cream. Decrease warmth to medium-low and prepare dinner till the cream is scorching. Stir within the cheese and warmth for a minute. Toss the sauce with the recent, drained fettuccine. Toss effectively and serve with contemporary cracked pepper.

Serve with a inexperienced vegetable, corresponding to sauteed spinach.


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