Shelly's Recipe

PARMESAN CRUSTED SOLE W/ LEMON CAPER SAUCE

Category: Fish and Seafood

2 (5-6 oz) Sole Fillet
flour for dredging
egg, slightly beaten

Coating mixture
1/2 cup breadcrumbs
1-1/2 cups parmesan cheese, grated
1 tsp garlic powder, pepper
pinch salt
1 tbsp chopped parsley

Mixed well
1 tbsp olive oil
1 tsp garlic, chopped
1-1/2 tsp capers, drained
juice of 1/2 Lemon
2 tbsp white wine
1/4 cup chicken stock
pinch salt and pepper
1 tbsp unsalted butter

Combine coating mixture in shallow pan, set aside. Dredge fish in plain flour, shaking off excess flour. Dip in egg wash and then in coating mixture. Heat non stick frying pan with olive oil (must be fairly hot). Brown fish on both sides, remove from pan and keep warm.

In the same pan add more oil if needed, and saute garlic. Add capers, lemon juice, wine, stock, and pinch of salt and pepper. Reduce by half. Remove from heat and add whole butter. Plate fish and spoon sauce over. Serve with pasta (orzo) and asparagus.