Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons finely ground cornmeal
- 1 teaspoon paprika
- Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 (4- to 5-ounce) petrale sole fillets
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh tarragon
- 2 tablespoons unsalted butter
- 4 lemon wedges
Description
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