Cathy's Sole Francaise

Cathy LaFay


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!!


★★★★★ 1 vote

10 Min
10 Min
Stove Top



  • 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

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

How to Make Cathy's Sole Francaise


  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.

Printable Recipe Card

About Cathy's Sole Francaise

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

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