Sogliole (or Trout) alla Mugnaia

“Sole of the Miller’s Wife.” You can do this recipe with trout fillets, too, but be careful that the lemon doesn’t overpower the taste of the wild mountain stream or lake. I’ve done it with gluten-free flour too, and it is very tasty; this was my first fish dish after a year of full vegetarianism – a delightful transition to pescatarianism.

Fillet of Rex or Dover Sole, or Trout (a pound will serve 2-3)


Olive oil and Grapeseed oil

1/2 stick butter

Juice of 1 or 2 lemons (one for trout, two for sole)

Salt and Pepper


Heat the olive and grapeseed oils.  Cover the fish with flour, then fry in the oil until tender; this doesn’t take very long. Mere moments, sometimes! Remove to a plate.

Drain the oil. Cover the stick of butter with flour, and add the flour-covered butter to the pan. Add the lemon juice. Cook until thickened. Salt and pepper the sauce, and pour it over the fish, or serve on the side.