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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 large eggs |
3/4 cup plain dried bread crumbs |
1 teaspoon fresh thyme, or 1/2 tsp. dried |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 (8 oz.) lemon sole fillets |
2 tablespoons extra-virgin olive oil |
2 tablespoons unsalted butter |
Directions:
1. Beat eggs in a shallow bowl. Combine next four ingredients in another bowl. Turn pieces of fish in crumbs, then in eggs and again in crumbs, patting on crumbs.
2. Heat 1 Tbsp. each oil and butter in a 12-inch nonstick skillet over medium-high heat. When butter is melted, add 2 pieces of fish and cook, turning once, until golden, about 6 minutes. Add remaining oil and butter to pan and repeat with remaining fish.
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