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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Tom and Pam Kreider of Nashport, Ohio, write: Our trip to the island of Mykonos inspired the creation of this recipe for fillet of sole. May these flavors transport you to the sunny isles of the Aegean. Don't be tempted to use fresh bread crumbs for this recipe it won't be as good. Ingredients:
2 lemon sole fillets (2 lb total), each cut in half crosswise |
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 bread crumbs |
1 large garlic clove, minced |
2 tablespoons chopped fresh parsley |
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°F.
2. Combine fish, half of lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.
3. Whisk together egg, milk, and 1/4 teaspoon salt in another shallow dish. Stir together bread crumbs, garlic, parsley, pepper, and remaining 1/4 teaspoon salt in a shallow bowl.
4. Dip fish pieces, 1 at a time, in egg mixture, letting excess drip off, then dredge in bread-crumb mixture, shaking off excess. Transfer to a sheet of wax paper, arranging fish in 1 layer.
5. Heat 2 tablespoons oil and 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry 2 pieces of fish, turning over once, until golden and just cooked through, 4 to 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 1/2 tablespoon butter in same manner. Serve fish with remaining lemon slices.
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