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Filet of Sole Français |
This is such a great recipe and so easy to prepare. Sometimes plain broiled fish gets too boring for me, so I decided to turn to Cooking Light for some inspiration!
You can also use chicken for this recipe.
This recipe has a subtle hint of lemon and white wine, I added lemon slices for a more pronounced lemon flavor.
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Oven Roasted Potatoes |
These are my oven roasted red potatoes. They are so incredibly delicious and a so easy to prepare. I wasn't sure if I was going to serve my filet of sole with brown rice or potatoes. I had a bunch of potatoes on my counter so I decided to throw them together with a bunch of herbs, olive oil, and fresh ripe tomatoes. They were incredible!
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Fresh From The Oven |
I seasoned them up with sea salt, black pepper, olive oil and fresh parsley. I had a few ripe tomatoes ready to eat so I decided to roast them along with the potatoes at 375 degrees. They were so good, as you can see from this photo.
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Into The Oven They Go! |
Here's the recipe for the Filet of Sole! Enjoy!
Filet of SoleFrançais
3/4 cup Egg Beaters or whole eggs
1/4 cup grated fresh Parmesan Cheese
1/4 cup chopped fresh Parsley
1/4 cup dry White Wine
2 tablespoons fresh Lemon Juice
1/4 teaspoon of sea salt
3 Garlic Cloves, minced
8 (4-ounce) slices Filet of Sole
1/4 cup all purpose flour
1 tablespoon Olive Oil
Cooking Spray
2 tablespoons of Butter (optional)
1/4 cup dry White Wine
3 tablespoons fresh Lemon Juice
Preparation
Combine first 8 ingredients in a shallow dish.
Dredge filets in flour, and dip in egg substitute mixture.
Heat 1 1/2 teaspoons oil in a large non-stick skillet, coated with cooking spray over medium heat. Add 4 filets; cook 2 minutes on each side or until done. Remove fish from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining filets.
Melt butter in pan (or olive oil); add 1/4 cup of wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over filets.