Prep 10 mins
Cook 10 mins
Our favorite way to enjoy sole. Serve with pasta and a salad....yum
- 1 lb sole (dover sole is nice...real thin)
- 1⁄2 cup flour
- 3 large eggs
- 6 tablespoons parmesan cheese
- 1⁄2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large lemon
- 1⁄2 cup marsala wine
- 1 clove garlic, crushed
- 1 tablespoon cornstarch
- Preheat oven to 300 degrees.
- Heat olive oil and butter in non stick skillet over medium high heat.
- Dredge sole in flour.
- Mix eggs, parmesan and salt.
- Dip floured sole into egg batter and place in hot pan.
- Cook sole in batches being careful not to crowd in pan.
- Cook until nicely browned (1 1/2 minutes per side).
- Remove to oven safe platter and keep warm in oven.
- Repeat adding more oil and butter to pan as needed until all are cooked.
- When done, add lemon juice, garlic, marsala and corn starch to pan stirring until thickened.
- Place sauce over sole and cut up lemon and sprinkle over sole.
This was terrific. I used tilapia and substituted sauvignon blanc for marsala because I had them on hand. I used a light sprinkle of garlic powder instead of the garlic because I wasn't looking for much garlic flavor in my francese sauce. Next time I will make a slurry of the cornstarch - as I usually do - I wasn't thinking and added it straight to the pan and ended up with clumps that had to be strained.
I give this five stars even though I messed up the sauce. Do NOT use granulated garlic instead of real garlic.....it changes the whole texture of the sauce and makes it grainy. But even without the sauce, this was a delicious dish. I'll be making it again using the correct ingredients next time!
So beautiful, and yummy! My hubby & 3 girls (1, 3, & 6) all loved it too!