- flat fish
- pinon nut
- Coarse salt
- roasted hazelnut
- Rub the sole with seasoning and olive oil.
- Turn on the frying pan or griddle. Place the fish (skinned) in the pan for 1-2 minutes per side. The skin should turn golden and crsipy.
- While the fish is cooking, sauté the raisins and nuts (almond and hazelnut) in a teaspoon of butter.
- Serve the fish covered with the sautéd nuts.
- Sprinkle chopped parsley to finish.