Oven Fried Sizzling Sole
|Whole sole||5 Ounce, cleaned, heads removed (4 In Number, 1 1/4 Pound Each)|
|All-purpose flour||3 Tablespoon|
|Butter/Margarine / half butter half olive oil||1⁄2 Pound (1/2 Cup)|
Rinse fish and pat dry.
Have ready 4 metal or heat proof ceramic platters, each large enough to hold 1 fish flat; or 1 or 2 platters large enough to hold fish flat and slightly apart.
Place in oven; preheat oven to 500° if using metal, 450° if using ceramic.
Meanwhile, sprinkle fish lightly on both sides with pepper, then coat with flour; shake off excess.
Remove hot platters from oven; add 2 tablespoons of the butter (or 1 tablespoon each butter and oil) to platter for each fish that's to be placed on it.
Quickly slide butter around until melted; add fish and turn to coat.
Return to oven.
Bake, uncovered, until fish is browned and flakes readily when prodded with a fork in thickest part, 8 to 10 minutes.
Serve hot platters at the table on heavy mats or wooden liners.
For each diner, have ready a plate for bones.
The host or hostess can bone all the fish or guide guests through the simple process.
To bone fish, cut around edge of fish where row of fine lateral fin bones meets body; lift off and discard these bony edges.
With a dinner knife, cut to bone along center crease of fish (center crease marks vertebral column).
Push the 2 fillets on top of fish aside.
With serving tools or fingers, firmly grasp exposed bone at end of fish; lift off and discard.
Season fish to taste with salt.