Prep 10 mins
Cook 10 mins
Our favorite way to enjoy sole. Serve with pasta and a salad....yum
- 453.59 g sole (dover sole is nice...real thin)
- 118.29 ml flour
- 3 large eggs
- 88.74 ml parmesan cheese
- 2.46 ml salt
- 29.58 ml olive oil
- 29.58 ml butter
- 1 large lemon
- 118.29 ml marsala wine
- 1 clove garlic, crushed
- 14.79 ml 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.
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.
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.