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Sole Français & Roasted Potatoes

Posted Sep 24 2013 6:40am

Filet of Sole Français 

Oven Roasted Potatoes

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.

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 eggs1/4 cup grated fresh Parmesan Cheese1/4 cup chopped fresh Parsley1/4 cup dry White Wine2 tablespoons fresh Lemon Juice1/4 teaspoon of sea salt3 Garlic Cloves, minced8 (4-ounce) slices Filet of Sole 1/4 cup all purpose flour1 tablespoon Olive OilCooking Spray2 tablespoons of Butter (optional)1/4 cup dry White Wine3 tablespoons fresh Lemon Juice
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.

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