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Lemon Pepper Sole Recipe

When my husband and I first started dating, we went fishing at Bear Lake in Kelowna. The lake is a non-motorized lake so we were sitting in a canoe (I think). We had brought a portable grill, a pan, butter and lemon pepper seasoning to cook the fish that we caught that day. I don't remember exactly how many perch we actually caught (it wasn't that many). If you have not had perch, they are smaller fish (around less than 1 pound) with a lot of bones. My SIL deftly filleted these little suckers and we ate them as a light appetizer since it was not substantial enough for a meal. Had my BIL and SIL not caught any perch, we would have gone home hungry since I don't recall my husband or I catching anything that day.

Anyhow, that was the first time I was introduced to lemon pepper seasoning. It tastes delicious especially if you combine it with butter. Lemon pepper seasoning is best on white fish or chicken breasts. The best is if you use fresh lemon and crack fresh black pepper, but lemon pepper seasoning works just as well when life doesn't give you lemons.

1 tbsp butter
2 tbsp olive oil
3 sole fillets, patted dry with paper towels
Lemon pepper seasoning or fresh lemon juice and freshly cracked black pepper

1. In a nonstick pan over medium heat, add olive oil and butter.

Butter gives fish more flavor and the oil allows the fish to cook without burning.

2. Once the butter/oil mixture starts bubbling, add sole fillets.

Using your spoon, baste the fish with butter.
3. Allow the fish to cook until the edges are no longer translucent. Using a spoon, baste the fish with the butter mixture.

Cook the other side.

4. Flip the fish over with a spatula or fish spatula and continue to cook on the other side until it is golden brown.

5. Sprinkle lemon pepper seasoning over the top of the fish fillet. Alternatively, squeeze lemon juice over the fish and crack black pepper.

A nice light meal.
Source: Frugal Allergy Mom

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