Cathy's Sole Francaise

Cathy LaFay

By
@CathyCat67

My husband had this at a restaurant about a month ago and asked me to try and make it at home. So I made it tonight. He said he thought it was probably better than what he had at the restuarant... Gotta love him!!

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

FOR THE FISH:

4-6
pacific sole fillets
1/2 c
gold medal all purpose flour
1/2 c
original eggbeaters (or 2 eggs)
1 tsp
mrs dash table blend
1 tsp
mccormick - perfect pinch savory salt free
1 tsp
badia garlic & parsley blend
1/2 tsp
cayenne powder
1 tsp
dried parsley

FOR THE SAUCE:

1/2 c
white wine
1
lemon
2 Tbsp
brummel & brown yogurt spread (or use butter)
1 Tbsp
olive oil, extra virgin

Step-By-Step

1In a large non stick frying pan heat the olive oil.
2Pass the fish thru the flour making sure to fully coat the fish and then pass it thru the egg until its fully coated.
3Put the fish in the pan and saute in the oil until golden on the bottom and then flip it until the 2nd side is golden. (about 4-5 minutes each side)
4When the fish is cooked I put it on a cookie sheet and put it in a heated oven (250 deg) to keep warm while the sauce makes.
5Add white wine, butter,& lemon juice, (I didnt add any salt but if your not watching that add salt and pepper to taste) I whisked in about a tablespoon of the left over flour and let it simmer uncovered until liquid reduced and thickened. Drizzle over the fish.
6I served it with rice but you can serve with vegetables too.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: French
Other Tags: Quick & Easy, Healthy