Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Sole Fillets |
| ¼ cup | All-Purpose Flour |
| Salt | |
| Fresh Ground Pepper | |
| 3 tablespoons | Vegetable Oil |
| 3 tablespoons | Unsalted Margarine |
| 2 tablespoons | Snipped Fresh Dill |
| 1 tablespoon | Snipped Fresh Chives |
| 6 | Lemon Wedges |
Gently rinse fillets and pat dry. Mix flour, salt and pepper on a plate. Coat fillets with seasoned salt until completely covered.
Heat oil in a large skillet over medium heat. Cook fillets in batches, turning once,until golden brown, about 2 minutes each side.
Drain fillets on paper towels, then transfer to serving platter.
Discard oil in skillet. Add margarine and herbs. Cook over medium heat for 1 minute. Pour over fish and serve with lemon wedges. 183 calories per serving. From: Syd's Cookbook.