Sauteed Sole
by Sam Moody
serves: 2
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Serve with green salad and vegetables.
Halibut, tilapia, or cod can also be used for this recipe. |
| Ingredients: |
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1 1/2 pounds |
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sole fillets |
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salt and pepper |
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1 |
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egg, lightly beaten |
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1/4 cup |
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flour or bread crumbs |
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2 tablespoons |
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butter |
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2 tablespoons |
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olive oil |
| Directions: |
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Season the sole fillets with salt and pepper. Dip the fillets in the egg and dredge in the breading, shaking off any excess. Heat the butter and oil in a large skillet over medium-high heat until the foam subsides. Saute the sole, in batches if necessary (do not crowd the skillet), for 2 minutes on each side. Drain the fillets on paper towels and serve immediately.
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