Cathy's Sole Francaise

★★★★★ 1 Review
CathyCat67 avatar
By Cathy LaFay
from Cape Coral, FL

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!!

serves 2
prep time 10 Min
cook time 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
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How To Make

  • 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.

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