Karei no sotee, gaarikku remon soosu / Dover sole saute with garlic lemon sauce

Dover sole with its plain flavor is the perfect choice for meuniere. Cook with canola oil for lighter results, and add extra flavor with garlic lemon olive oil sauce.

<Ingredients>

3-4 fillets Dover sole
Salt & pepper (not in photo)
1-2 tbsp flour
Oil (not in photo)
1 small lemon

For sauce
1 clove garlic
1/2-1 red chili pepper (sliced)
1 1/2 tbsp olive oil
Pinch salt (not in photo)
A few sprigs parsley


<Directions>
1.

Lightly salt and pepper sole, and let sit for 10 minutes.

2.

Cut lemon into four.
Finely chop parsley.
Crush garlic with side of knife, and remove skin.

3.

Fold each fillet into triangle, like tying a knot, with skin side (darker part running lengthwise) facing out.

4.

In a frying pan, heat oil. Coat sole with flour, pat off excess, and put in pan.

Cook on medium heat.

When fish turns opaque more than halfway up from bottom, flip, and cook the other side.

Transfer to plates.

Squeeze lemon juice.

5.

Prepare sauce.
In the same frying pan, heat olive oil, and add garlic and red chili pepper.

Tilt pan so that garlic is immersed in oil.

When garlic browns lightly, add pinch salt and parsley.

Pour over fish.

 Serve with lemon wedge.

<Notes>

• Thin sole fillets become more substantial and satisfying when folded.
• When fillets are not long enough, the knot easily unravels. Handle gently when coating with flour and putting in pan. Fillets will not unravel once cooked.