One of my family’s favorite fishes is Grey Sole Flounder and we cook in the simplest way.

Rinse the filets, slightly pat dry and dip in flour, with salt and pepper to taste. Sautee in a hot skillet in butter (never substitute butter for oil*) that has almost turned brown. Cook for several minutes on either side. While preparing the fish, turn a  second skillet on very low and melt butter with thinly sliced almonds and a pinch of salt. Cook slowly until slightly browned.

Remove fish from pan, slather with toasted almonds slices and serve with lemon wedge. This is the classic French dish Sole Amandine, which I learned to cook when I worked in French kitchens on Newbury Street, back in the day 🙂

*I’ve tried substituting oil for butter, and many combinations of, and it just does not get that beautiful delicate brown crusty flavor.

From Fisherman’s Wharf Gloucester – We have a new addition to our menu this week, Grey Sole Flounder. The F/V Midnight Sun captained by Tommy Testaverde jr. and crew fought through some pretty rough weather to make these available for us. This Fisherman’s Wharf favorite will be ready for pickup by 12pm today.

Grey Sole Fillets in 2 lb bags
$20 / bag (only $10 /lb.)