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1 Pat The Sole Fillets Dry With Paper Towels. There Is A Lot Of Moisture In Petrale Sole, So You Might Have To Pat Them Dry Twice. Lightly Salt The Fillets On Both Sides. 2 Heat Oil In A Large, Stick-Free Skillet On Medium-High Heat. Once The Oil Is Hot, Carefully Add The Fillets To The Pan. Brown The Fillets Gently On Both Sides. Fish Is Cooked When It Flakes Easily And Is No Longer Translucent. Sole Fillets Will Cook Up Very Quickly, No More Than A Few Minutes On Each Side, So Don'T Walk Away From The Pan While Cooking. Once Done, Remove The Fillets From Pan And Place On A Warm Plate. 3 Add Shallots To The Pan And Saut
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