CATHY'S SOLE FRANCAISE

Cathy's Sole Francaise image

Provided by Cathy LaFay

Categories Fish

Time 20m

Number Of Ingredients 14

FOR THE FISH:
4-6 pacific sole fillets
1/2 c gold medal all purpose flour
1/2 c original eggbeaters (or 2 eggs)
1 tsp mrs dash table blend
1 tsp mccormick - perfect pinch savory salt free
1 tsp badia garlic & parsley blend
1/2 tsp cayenne powder
1 tsp dried parsley
FOR THE SAUCE:
1/2 c white wine
1 lemon
2 Tbsp brummel & brown yogurt spread (or use butter)
1 Tbsp olive oil, extra virgin

Steps:

1. In a large non stick frying pan heat the olive oil.
2. Pass the fish thru the flour making sure to fully coat the fish and then pass it thru the egg until its fully coated.
3. Put the fish in the pan and saute in the oil until golden on the bottom and then flip it until the 2nd side is golden. (about 4-5 minutes each side)
4. When the fish is cooked I put it on a cookie sheet and put it in a heated oven (250 deg) to keep warm while the sauce makes.
5. Add white wine, butter,& lemon juice, (I didnt add any salt but if your not watching that add salt and pepper to taste) I whisked in about a tablespoon of the left over flour and let it simmer uncovered until liquid reduced and thickened. Drizzle over the fish.
6. I served it with rice but you can serve with vegetables too.