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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From a magazine. I had it in my collection. The note says NOT to use fresh bread crumbs since in this recipe it won't be as good as with fine, dry bread crumbs. Ingredients:
2 lbs lemon sole fillets (4 pieces) |
1 lemon, thinly sliced |
1/4 cup dry white wine |
3/4 teaspoon salt |
1 large egg, lightly beaten |
1/4 cup whole milk |
3/4 cup fine dry breadcrumb |
1 large garlic clove, minced |
2 tablespoons fresh parsley, chopped |
1/4 teaspoon black pepper |
4 tablespoons olive oil |
1 tablespoon unsalted butter |
Directions:
1. Put oven rack in middle position and preheat oven to 200 degrees F.
2. Combine fish, half of the lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.
3. Meanwhile, whisk together egg, milk, and another 1/4 teaspoon salt in a shallow bowl.
4. In another shallow bowl, stir together bread crumbs, garlic, parsley, pepper, remaining 1/4 teaspoon salt.
5. When fish is done marinating, dip fish pieces, one at a time, in egg mixture, letting excess drip off, then dredge in bread crumb mixture, shaking off excess. Transfer to a sheet of waxed paper, arranging fish in one layer.
6. Heat 2 tablespoons oil and 1/2 tablespoon butter in a 12 non-stick skillet over moderately high heat until hot but not smoking. Fry 2 pieces of fish, turning over once, until golden and just cooked through, 4-5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tablespoons oil and the remaining 1/2 tablespoon butter in the same manner.
7. Serve fish with remaining lemon slices.
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