Recipe Courtesy of “The Greek Gourmet” Arthur Nahatis
FEATURED PRODUCT: PLATINUM Gourmet Skillets
- 2 sole fillets (1.5 – 2 lb total), each cut in half crosswise
- 2 lemons, quartered
- 1/4 cup dry white Mediterranean wine
- 1 teaspoon sea salt
- 1 large egg & 1/4 cup milk lightly beaten
- 3/4 cup seasoned dry bread crumbs
- ½ tsp garlic powder
- 3 tablespoons chopped fresh flat leaf parsley
- Fresh ground black pepper
- 4 tablespoons olive oil
- 4 tablespoon unsalted butter
Put oven rack in middle position and preheat oven to 180-200°F. Combine fish, juice of 1 lemon, wine, and 1/4-teaspoon sea salt in a shallow dish. Marinate, covered with plastic wrap, at room temperature 20 – 30 minutes. Whisk together egg , milk, and a pinch of sea salt in small bowl and pour into another shallow dish. Mix bread crumbs, garlic powder, parsley, pepper, and remaining salt in a plate. Dip fish pieces, 1 at a time, into egg mixture, shaking excess off, then place in bread-crumb mixture, press well and shake off excess. Place onto a sheet of wax or parchment paper, arranging fish in 1 layer. Heat ½ of oil and butter in large skillet over medium heat until hot but not smoking , then sauté fish, turning over once, until golden and just cooked through, 2 to 3 minutes total. Transfer to a baking sheet and keep warm in oven, cook remaining fish in same manner adding additional olive oil/ butter as needed. Serve with lemon wedges and sprinkle with additional chopped parsley.
Suggested accompaniments are: rice (made with the Platinum rice cooker) and any bright green vegetable. The wine should be a nice crisp dry white Mediterranean one!