1 ½ lbs. sole fillets
Salt and pepper to taste
Butter for browning
1 tsp. oregano
½ cup Parmesan cheese
4 tbl. olive oil
¼ cup fish stock (Knorr’s has fish bouillon cubes) or bottled clam juice
2 tbl. lemon juice
Pat sole dry, season with salt and pepper. Saute in a little butter in heavy skillet until browned on both sides. Do not overcook. Sprinkle with the cheese and the oregano, and top with the olive oil. Add the fish stock to the bottom of the pan (do not pour over the fish, but along the side), cover, and simmer over low heat for 5 minutes. Sprinkle with the lemon juice before serving.
From The Frugal Gourmet, by Jeff Smith
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