Lemon Sole
Two 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 of butter
One lemon freshly squeezed into juice
Parsley minced, 1 tablespoon
Directions
Both sides of the fish should be seasoned with black pepper, garlic powder, and kosher sea salt. Then, coat the fish with flour.
Butter should be heated in a 12 inch nonstick pan on medium high heat. Brush or swirl to coat. Place the fish in the skillet, and cook it for about 2 minutes each side.
Take the skillet off the heat, drizzle the lemon juice over the fish and sprinkle parsley over it. Serve immediately.
Fettuccine Alfredo
Ingredients
2 tablespoons of butter
2 minced garlic cloves
1 1/2 cups heavy cream
1 cup grated fresh Parmigiano-Reggiano cheese
1/4 teaspoon salt
4 cups freshly cooked fettuccine (8oz fresh pasta uncooked)
Cracked black Pepper
Directions
Melt the butter in a large saucepan on medium heat. Add the garlic, cook for 1 minute and then add cream. Reduce heat to medium and continue cooking until cream is warm. Heat for a few minutes, then stir in the cheese. Toss with…
