File Sole Recipe
Filet Sole Dredged In Egg Pan Fried With Golden Crust In White Wine Lemon, Butter Sauce Served With Spinach.
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Ingredients
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Fish
Sauce
Vegetable
Method
Preparation of Sole
- 1
Prepare the Fish
Rinse the sole fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and black pepper.
- 2
Dredge in Flour and Egg
Place the all-purpose flour in a shallow dish. In another shallow dish, beat the eggs. Dredge each fillet in flour, shaking off the excess, then dip in the beaten eggs, allowing any excess to drip off.
Cooking the Sole
- 3
Pan Fry the Fish
In a large skillet, heat 2 tablespoons of butter over medium heat. Once melted and bubbly, add the dredged sole fillets. Cook for 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and keep warm.
Making the Sauce
- 4
Prepare the Sauce
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the white wine, lemon juice, and lemon zest. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until the sauce is slightly reduced.
Cooking the Spinach
- 5
Sauté the Spinach
In another skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Serving
- 6
Plate the Dish
On each plate, place a portion of sautéed spinach. Top with the pan-fried sole fillet and drizzle the white wine lemon butter sauce over the fish. Serve immediately.