Pan Seared Sole
1 pound Dover sole fillets (or another Pacific sole)
Pinch of salt, plus more for seasoning cooked fish
Вј cup coconut flour
1ВЅ tablespoons butter or coconut oil
1 teaspoon lemon zest
Freshly ground black pepper, to taste
4 lemon wedges, for serving
- Sprinkle the fillets with the pinch of salt and then dust with the coconut flour.
- In a medium-size frying pan, heat the butter or oil over medium-high heat. Place fillets in the pan and cook for 1 minute.
- Flip the fillets, sprinkle with the lemon zest and cook for another 11вЃ„2 to 3 minutes, or until the fish is opaque in color.
- Remove the fish from the pan, season with salt and pepper to taste, and serve at once with lemon wedges.
NOTE: This dish would go great with our Paleo Grits recipe (made with cauliflower), as featured in Paleo Comfort Foods.
VARIATIONS: Consider orange zest or wedges as an alternative to lemon. Can’t find sole? You can substitute flounder or tilapia in a pinch.
