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!!


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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

Directions Step-By-Step

1
In a large non stick frying pan heat the olive oil.
2
Pass the fish thru the flour making sure to fully coat the fish and then pass it thru the egg until its fully coated.
3
Put 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)
4
When 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.
5
Add 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.
6
I 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