Recipe by Hugce
Our favorite way to enjoy sole. Serve with pasta and a salad....yum
Top Review by vmh1978
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.
- 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
Directions See How It's Made
- 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.