Ingredients Jump to Instructions ↓

  1. 3 lg Tomatoes

  2. Salt 12 4" filets of sole

  3. Milk 1/2 c Flour

  4. Freshly ground white pepper 3 Eggs, lightly beaten

  5. 2 c White bread crumbs

  6. 6 T Oil

  7. 3 lg Green peppers, roasted,

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

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

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

  11. 2 t Anchovy paste

  12. 1 T Lemon juice

  13. --GARNISH-- 6 Rolled anchovy filets

  14. 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

  15. 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

  16. 4 T of butter with

  17. 2 T of oil. Add the filets, two at a time, and saute

Instructions Jump to Ingredients ↑

  1. them over medium heat for 3 minutes. Turn them over carefully without breaking through the coating and saute for 3 to 4 minutes more. Regulate the heat so as not to burn the fat. While the sole is sauteeing, add a little more olive oil to the pan in which you sauteed the peppers. Add the tomato slices and cook them quickly until they are heated through (about 2 minutes). Remove the pan from the heat. As soon as the filets are done, place them on the bed of peppers. Top the filets with the tomato slices, decorated with the anchovy filets. Surround the platter with quartered lemons and sprinkle with parsley. In a small saucepan melt the softened butter over very low heat; add the anchovy paste and lemon juice. Pour the anchovy butter over the sole and tomatoes and serve immediately.


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