13 Reviews

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.

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vmh1978 August 05, 2009

This variation had a little too much breading for my taste, the fish flavor was lost. Also the sauce ingredients should be pre- mixed together before adding them to the hot pan or you get a lumpy mess.

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happyhousewife March 21, 2007

I consider sole to be one of the best most versatile fish to cook, and this recipe, although nice, spoils the delicate flavour of the fish and replaces it with a parmesan eggy taste. The garlic/wine/ lemon sauce is tasty but personally, i think this lovely fish deserves a simple pan fry in butter and lemon to get the best of the fish's flavour.

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EddieGib April 22, 2016

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!

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bestbaker May 25, 2010

So beautiful, and yummy! My hubby & 3 girls (1, 3, & 6) all loved it too!

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slkientzler August 14, 2009

So good, easy, restaurant quality - love this - making it again tonight

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harponjo February 25, 2009

My husband said about this recipe, "This is fantastic; save it and make it again." I did not add the corn starch, and used white wine instead of marsala, because I like a thinner sauce. Also, next time, I'm going to try capers and a little butter in the sauce (I cook the fish in olive oil only, no butter). These are all refinements of an excellent recipe. The key is that the egg and cheese batter is added after the fish has been floured; this gives the fish a delicate taste, because it is not over-floured. Definitely try this recipe!

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rctbn March 23, 2008

A simple, delicious and easy to follow recipe. I used half marsala and half white wine (because marsala can be a little intense...), but stuck to the recipe for all else. The parmesan in the egg wash gave the fish a nice flavor and crunch. A definite keeper; thanks Hugce.

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oaklandish February 28, 2008

This is one of my favorite dishes which I always buy at my favorite Italian resturaunt. Let me say, this exceeded my expectations. Instead of sole, I used tilapia, which substituted nicely. I used the zest and juice of the lemon. I served this over pasta. Delicious!

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Moop stick April 30, 2007

My husband made this for supper one day when I was under the weather. We loved it! My daughter who absolutely abhors fish even liked this. He substituted apple juice for the wine 'cause we didn't have any on hand.

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KLV December 08, 2005
Sole Francese