Filet of Sole with Pine Nuts and Chives


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An easy way to prepare fish with simple, delicious flavor.

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Serving Size / Yield

2 fillets


  • 1 1/2 Tbs. pine nuts
  • 2 Tbs. unsalted butter
  • 1 1/2 tsp. minced fresh chives (or scallion greens)
  • 2 6 oz. fillets of sole
  • Seasoned flour for dredging
  • Lemon wedges

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In a large non-stick skillet sauté pine nuts in 1 Tbs. of butter over moderately high heat, stirring, until golden. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish. Season sole with salt and pepper and dredge in flour, shaking off excess. In the skillet heat remaining Tbs. butter over moderately high heat until foam subsides and sauté sole until it just flakes, about 1 minute on each side. Transfer sole to plates and spoon pine nut mixture over it.

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