Prep 5 mins
Cook 15 mins
You may or may not know, a lot of fish is eaten in Portugal. Here is a simple recipe prepared under the broiler.
- 8 sole fillets
- 1 1⁄2 tablespoons lemon juice
- 2 tablespoons butter
- 1⁄4 cup dry sherry
- 1 teaspoon soy sauce
- 2 sprigs parsley, minced
- 1 egg yolk
- Arrange fillet in broiler pan and sprinkle with a little lemon juice and dot with butter. Broil until fish begins to brown, then remove.
- Combine the remaining lemon juice, sherry, soy sauce, parsley, and egg yolk; mix well. Spoon over fish and return to broiler until sauce begins to bubble.
- Serve at once.
This was just delicious! Restaurant quality flavor! Will be making a double batch next time...we couldn't get enough!!
Bom! (Good in Portuguese.) I served this along with Vegetable Paella. I chose this b/c I was intrigued by the egg yolk idea and the sauce thickened up nicely. I had 1 pound of sole and did not change the sauce amounts. I used Spanish sherry from the vineyards in the "Zona de Jerez Superior". We broiled it about 6 minutes, turned fillets over, added the sauce, and broiled them on the other side 2 minutes. Thanks Ice Cool Kitty for posting. Made for Chow Hounds ZWT5.