Fillet of sole, you've see it in the seafood section of your market all the time and it is pretty inexpensive. It is a very thin fillet and about a pound of sole will usually get you around eight fillets. Not really to bad of a food bargain in this day and age.
Though sole is a great bargain, it is also one of the few fish you can easily screw-up and the reason for the screw-ups is quite simple. It is very delicate and if not cooked properly, it will simply fall apart while you're preparing it.
Ingredients needed to make Sauteed Sole with Herb Lemon Butter (serves 2):
- 4 sole fillets
- 1 egg
- 1 Tbs. butter
- 1/2 cup flour
- 2 Tbs. cornmeal
- 2 Tbs. olive oil
- 1/4 cup butter
- 2 scallions (green onions), minced
- 2 cloves garlic, minced
- 1/2 lemon, juice and finely grated zest
- Wipe the sole fillets of any excess moisture.
- In a shallow bowl, whisk the egg and cream (this is called an eggwash).
- On a plate, combine the flour and cornmeal.
- Dip the sole into the egg wash.
- Dredge (coat) the sole in the flour mixture.
- In a large saute pan, heat the olive oil over medium heat. Add the sole and saute 5 minutes per side.
- Remove the sole to a serving platter.
- Put the butter into the pan to melt.
- Add the scallions, garlic, lemon juice and lemon zest and cook 3 minutes.
- Spoon the sauce over the sole and serve.
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