Lemon Sole
2 servings
Ingredients
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
Directions
Season both sides of the fish with kosher salt, black pepper, and garlic powder. Coat the fish in flour.
In a large 12-inch nonstick skillet over medium-high heat, heat the butter. Swirl or brush to coat. Place the fish pieces in the skillet and cook them until just done, about 2 minutes per side.
Remove the skillet from the heat and drizzle the fish with lemon juice and sprinkle the parsley over the fish. Serve immediately.
Fettuccine Alfredo
Ingredients
2 tablespoons butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1 cup grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon salt
4 cups hot cooked fresh fettuccine (8 ounces uncooked fresh pasta)
Cracked black pepper
Directions
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1-minute cream cheese, then add the cream. Lower heat to medium-low and cook until the cream is hot. Stir in the cheese and heat for a minute. Toss the sauce with the hot, drained fettuccine. Toss well and serve with fresh cracked pepper.
Serve with a green vegetable, such as sauteed spinach.