Ingredients
-
1
-
1/2
-
3
-
6
-
1/2
-
2
-
2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Sole Francese, Our favorite way to enjoy sole. Serve with pasta and a salad….yum, This was fantastic and so easy to make. I did add capers when making the sauce and found that it was so tasty that there was no need to use the corn starch. I bought 1 pound of Sole and it was just enough for 2. We had a side of arugula salad. Thanks, I consider sole to be one of the best most versatile fish to cook, and this recipe, although nice, spoils the delicate flavour of the fish and replaces it with a parmesan eggy taste. The garlic/wine/ lemon sauce is tasty but personally, i think this lovely fish deserves a simple pan fry in butter and lemon to get the best of the fish’s flavour.
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Steps
|
1
Done
|
Preheat Oven to 300 Degrees. |
|
2
Done
|
Heat Olive Oil and Butter in Non Stick Skillet Over Medium High Heat. |
|
3
Done
|
Dredge Sole in Flour. |
|
4
Done
|
Mix Eggs, Parmesan and Salt. |
|
5
Done
|
Dip Floured Sole Into Egg Batter and Place in Hot Pan. |
|
6
Done
|
Cook Sole in Batches Being Careful not to Crowd in Pan. |
|
7
Done
|
Cook Until Nicely Browned 1 1/2 Minutes Per Side. |
|
8
Done
|
Remove to Oven Safe Platter and Keep Warm in Oven. |
|
9
Done
|
Repeat Adding More Oil and Butter to Pan as Needed Until All Are Cooked. |
|
10
Done
|
When Done, Add Lemon Juice, Garlic, Marsala and Corn Starch to Pan Stirring Until Thickened. |
