Sole/Flounder is a refreshing, sweet, mild-flavored fish that can be used in a variety of ways. With its long, thin meat, sole is often stuffed or used in other fancy dish presentations. Because this fish is so thin, it is a great option to pan-fry for a quick meal. The parmesan crusted sole is the best of both worlds, eloquent and quick. You can make it look even better with some fresh chives, tarragon, or basil. Even if you don’t like fish, you will love this recipe.

for 4 people

• 4 ea Sole Fillet (6-8 oz): If fillets are small, use 2 per serving
• 1 ½ cups panko (Japanese breadcrumbs)
• ½ cup grated Parmesan cheese
• 4 tablespoons Parsley – diluted
• ½ teaspoon granulated garlic
• ¼ teaspoon kosher salt
• ½ teaspoon Pepper
• ½ cup flour – all purpose
• 3 each eggs
• 1 cup of milk
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup white lemon butter

In a food processor, blend the panko, Parmesan, and parsley until smooth. Transfer to a shallow pan. In a separate pan, beat the eggs and milk until well combined. In a third saucepan place the flour.

Take the sole fillets and season with salt, pepper and granulated garlic. Coat the sole in flour, then in the beaten egg, and finally in the Parmesan and panko mixture. Pound Parmesan cheese and panko into sole until mixture adheres to fish.

In a large skillet, heat butter and olive oil until hot. Carefully place the sole in the pan and shake it to make sure the fish does not stick. When the sole is golden, turn it over and continue cooking. When sole is done (120° F internally), transfer to a plate and top with lemon beurre blanc.

White Butter Lemon

Makes 1 cup

• 1 cup of white wine
• 1 tablespoon. White wine vinegar
• 1 tablespoon. shallots
• 4 tablespoons heavy whipping cream
• ¼ lb Butter – unsalted, chilled, diced
• 2 tbsp. Lemon pulp – minced (see note)
• 1 teaspoon lemon zest – minced
• 1/8 teaspoon kosher salt
• 1/8 teaspoon white pepper

In a saucepan over medium high heat, combine the wine, vinegar, and shallots. Reduce to almost a syrupy consistency. Add the cream and continue cooking, reducing by half. Lower the heat and add the butter cubes 2 at a time while stirring until all the butter is added and the sauce has a creamy consistency. Spice with salt and pepper.

Note: If the butter is not chilled, it will not be incorporated into the sauce. Also, if the wine mixture isn’t reduced enough, the sauce will be runny.

Note: To make the lemon pulp, cut off the peel including the white part. Cut between sections removing only the pulp. At the same time removing the seeds. Put the pulp and any juice in a cup. It’s also a good idea to grate the lemon first.