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Pan-Fried Petrale Sole With Succotash Of Summer Squash And Corn

2 faves
Nutrition per serving    (USDA % daily values)
CAL
1292
FAT
295%
CHOL
68%
SOD
17%

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Ingredients for 2 servings

2 fillets of petrale sole, 5-6 oz. each, or other local flat fish

sea salt and piment d'espelette (substitute paprika or black pepper)

1 large egg

1 T milk

1 c all-purpose flour

3/4 c pure olive oil, enough to fill a frying pan to a depth of 1/4-inch

2 ears of corn

2 small summer squash

1/4-1/2 of a yellow or red onion

1 clove garlic

few sprigs basil

2 T extra-virgin olive oil

sea salt

handful of cherry tomatoes

2 t parsley, minced

1 t lemon zest, minced

1/4 t garlic, minced

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