Mykonos Fillet Of Sole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs lemon sole fillets (4 pieces)
• 1 lemon, thinly sliced
• 1/4 cup dry wine
• 3/4 teaspoon salt
• 1 large egg, lightly beaten
• 1/4 cup whole milk
• 3/4 cup fine dry breadcrumb
• 1 large garlic clove, minced
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon black pepper
• 4 tablespoons olive oil
• 1 tablespoon unsalted butter

Recipe

• 1 put oven rack in middle position and preheat oven to 200 degrees f.
• 2 combine fish, half of the lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. marinate, covered, at room temperature 30 minutes.
• 3 meanwhile, whisk together egg, milk, and another 1/4 teaspoon salt in a shallow bowl.
• 4 in another shallow bowl, stir together bread crumbs, garlic, parsley, pepper, remaining 1/4 teaspoon salt.
• 5 when fish is done marinating, dip fish pieces, one at a time, in egg mixture, letting excess drip off, then dredge in bread crumb mixture, shaking off excess. transfer to a sheet of waxed paper, arranging fish in one layer.
• 6 heat 2 tablespoons oil and 1/2 tablespoon butter in a 12" non-stick skillet over moderately high heat until hot but not smoking. fry 2 pieces of fish, turning over once, until golden and just cooked through, 4-5 minutes total. transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tablespoons oil and the remaining 1/2 tablespoon butter in the same manner.
• 7 serve fish with remaining lemon slices.