Filets Of Sole Riviera

Salt 12 4" filets of sole

Milk 1/2 c Flour

Freshly ground white pepper 3 Eggs, lightly beaten

2 c White bread crumbs

6 T Oil

3 lg Green peppers, roasted,

-seeded & cut into strips 3 lg Red peppers, roasted,

-seeded & cut into strips Freshly ground black pepper 4 T Sweet butter

--ACHOVY BUTTER-- 8 T Sweet butter, softened

2 t Anchovy paste

1 T Lemon juice

--GARNISH-- 6 Rolled anchovy filets

30 minutes. Dip the filets in milk. Dry them lightly with paper towels. Season the flour with salt and white pepper; dip the filets in the seasoned flour; transfer them to the beaten eggs and cover them well, then coat them thoroughly with bread crumbs. Place the filets on a large platter and refrigerate for 1 hour. Twenty minutes before you plan to serve, heat

3 T of olive oil in a large skillet; add the roasted pepper strips. Cook for 2 or 3 minutes over high heat. Season them with salt and black pepper. Transfer them to a serving platter and keep them warm. Set the pan aside. In another skillet heat the

4 T of butter with

2 T of oil. Add the filets, two at a time, and saute