Instructions: Seafood Alternatives: flounder, small trout

Preheat the oven to 350 degrees. Put the pine nuts in a shallow baking pan and toast in the oven until lightly browned and aromatic, 5 to 7 minutes. Set aside to cool.

Coat the sole with seasoned flour, patting to remove excess. Heat the olive oil in a large skillet, add the sole and cook over medium heat until nicely browned, 3 to 4 minutes. Carefully turn the fish and continue cooking until just opaque through, about 5 minutes longer. (Less cooking time will be needed for fillets.) Transfer the fish to a platter and cover to keep warm.

Add the tomato, parsley and wine to the skillet and cook over medium-high heat until the sauce lightly thickens, about 2 to 3 minutes. Pour the sauce over the sole, scatter the pine nuts on top and garnish with sprigs of parsley.

This recipe yields 2 servings.

Comments: Whole sole, lightly floured and pan-fried with a squeeze of lemon, is one of the simplest and most delicious ways to prepare fish.

This recipe goes a couple steps further, with fresh tomato and a splash of white wine.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.