By Hugce on November 13, 2003
Photo by Chef #1317887
Photo by Chef #1317887
"Our favorite way to enjoy sole. Serve with pasta and a salad....yum"
Serving Size: 1 (360 g)
Servings Per Recipe: 4
"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!"
"So good, easy, restaurant quality - love this - making it again tonight"
"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!"
"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."
"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!"
"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."
"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. "
"Wonderful recipe, like Filet of Sole Meurniere, but with lots more flavor. Used fresh parmesan cheese - the only thing that made us sad was that we didn't double the sauce for the pasta. Thank you for this wonderful dish!!!"
"This was my first attempt at anything "francese." All I can say is "wow!" Great recipe, didn't change a thing. I would imagine that this same recipe can be used for veal or chicken. Thank you for sharing. --Marla in Scottsdale"
"Made this for dinner last night. I didn't have sole so I used Tilapia. Didn't like the Tilapia which I tried for the first time, but this is a great recipe and I will definitely buy the sole which is thinner and more conducive to this dish. Used chardonnay instead of marsala. Loved adding the garlic to the sauce at the last moments of cooking. Great flavor! Thanks for posting. "