Lemon Sole with Fennel and Citrus Salad Recipe
Ingredients
- 1 large orange, skin removed with knife
- 1 grapefruit, skin removed with knife
- 2 fennel bulbs, quartered and thinly sliced
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- ¼ cup packed fresh basil leaves
- 1/3 cup walnuts, lightly toasted
- Olive oil, for cooking
- Four 5-ounce fillets of lemon sole
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dredging
Instructions
Lemon Sole with Fennel and Citrus Salad Recipe serves 4 original recipe by The Daily Meal.
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