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Sole dore'

(per serving)

  • 8 ounces (225 grams) sole filets

  • 1 cup of flour on a large plate

  • 2 eggs, scrambled with a quarter cup of milk, in a low bowl.

  • 1/2 cup of olive oil

Heat one quarter inch of olive oil in a large saute pan until almost smoking. Coat each filet with flour, then dip into the egg mix, then lower carefully into the hot oil. With a spatula you can gently push some oil over the top of the fish to set the top egg coating.

Cook at high heat and carefully check to see the progress of color on the bottom. Turn very carefully and cook for colour on the second side. Turn down the heat when the color is right and check if the fish is opaque through to the center. If necessary place in a warm oven to cook through.

To serve, melt two tablespoons of butter add half a teaspoon of fresh garlic puree and squeeze the juice of half a lemon into the melted butter. Pour the garlic and lemon butter over the fish and garnish with chopped parsley.

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