Recipe: Sole Parmigiano (2)

Sole Parmigiano

Sole fillets, 1 lb
Butter, 1 tsp
Oil, 1 tsp
Flour, 1 Tbsp
White vermouth, or white wine, 1/2 cup
Grated parmesan cheese, 2 Tbsp
Cream, 1/4 cup
Salt and pepper
Serves four

Dust the fillets in flour and season. Heat the butter and oil in a large pan to medium and lightly brown the fillets on one side. Turn them over. Add the vermouth, and when it is bubbling turn the heat to low. Dust the parmesan over the top and add the cream down the side of the pan. Cover and just bring to the boil. Serve immediately.

Sole Parmesan

8 thin sole or orange roughy filets
1/2 cup all-purpose flour
2 tablespoons margarine or butter
2 green onions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup dry white wine
3 tablespoons lemon juice
1/2 cup Parmesan cheese, grated

Heat oven to 375 degrees.

Coat fish fillets with flour and set aside.

Melt margarine in ovenproof skillet over medium heat. Cook onions until crisp-tender. Add fish and cook uncovered 4 minutes, turn and cook another 4 minutes. Sprinkle with salt and pepper. Pour wine and lemon juice into skillet, sprinkle with cheese and bake uncovered 15 minutes.

Makes 8 Servings
Serving Size: 1 filet