cathy's sole francaise
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!!
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- FOR THE FISH:
- 4-6 - pacific sole fillets
- 1/2 cup gold medal all purpose flour
- 1/2 cup original eggbeaters (or 2 eggs)
- 1 teaspoon mrs dash table blend
- 1 teaspoon mccormick - perfect pinch savory salt free
- 1 teaspoon badia garlic & parsley blend
- 1/2 teaspoon cayenne powder
- 1 teaspoon dried parsley
- FOR THE SAUCE:
- 1/2 cup white wine
- 1 - lemon
- 2 tablespoons brummel & brown yogurt spread (or use butter)
- 1 tablespoon olive oil, extra virgin
How To Make cathy's sole francaise
-
Step 1In a large non stick frying pan heat the olive oil.
-
Step 2Pass the fish thru the flour making sure to fully coat the fish and then pass it thru the egg until its fully coated.
-
Step 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)
-
Step 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.
-
Step 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.
-
Step 6I served it with rice but you can serve with vegetables too.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes