Best Sole Francaise Recipes

SOLE FRANCAISE

Sole Francaise image

I have loved this dish since forever and I just recently found a wonderful version of it. I tweaked it a bit, and here it is!!

Provided by Shjya Instance

Categories One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb flounder fillets
1/2 cup flour
2 eggs, scrambled
3 tablespoons oil
3 tablespoons butter
1/3 cup white wine
1/4 cup lemon juice
salt
pepper
parsley (to garnish) (optional)

Steps:

Dust the fish with the flour.
Dip the fish in the egg.
Saute in the oil until golden on each side; drain excess oil.
Add butter, white wine, lemon juice, and salt and pepper to taste.
Simmer uncovered until liquid is reduced to half, about 5 minutes.
Serve immediately.
(I use MUCH more lemon in my sauce because I love lemon, so if you like it- add more!).

Nutrition Facts : Calories 716.2, Fat 47.2, SaturatedFat 16.2, Cholesterol 334, Sodium 898.5, Carbohydrate 27.3, Fiber 0.9, Sugar 1.4, Protein 38

CATHY'S SOLE FRANCAISE

Cathy's Sole Francaise image

My husband had this at a restaurant about a month ago and asked me to try and make it at home. So I made it tonight. He said he thought it was probably better than what he had at the restuarant... Gotta love him!!

Provided by Cathy LaFay

Categories Fish

Time 20m

Number Of Ingredients 14

Ingredients

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.

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