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Name: Filets of Sole Riviera
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 8 tb Sweet butter, softened; 3 lg Tomatoes; 2 c White bread crumbs; 6 tb Vegetable oil; Finely minced parsley; 3 Eggs, lightly beaten; 3 lg Red peppers, roasted,; 12 4" filets of sole; Salt; milk; 3 lg Green peppers, roasted,; 4 tb Sweet butter; 1/2 c Flour; 6 Rolled anchovy filets; Black Pepper freshly ground; Freshly ground white pepper; 2 ts Anchovy paste; 1 tb Lemon juice; Quartered lemons

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INGREDIENTS

8 tb Sweet butter, softened
3 lg Tomatoes
2 c White bread crumbs
6 tb Vegetable oil
Finely minced parsley
GARNISH
3 Eggs, lightly beaten
3 lg Red peppers, roasted,
12 4" filets of sole
ACHOVY BUTTER
Salt
milk
3 lg Green peppers, roasted,
4 tb Sweet butter
1/2 c Flour
6 Rolled anchovy filets
Black Pepper ; freshly ground
Freshly ground white pepper
2 ts Anchovy paste
1 tb Lemon juice
Quartered lemons

Servings

INSTRUCTIONS

Do not peel the tomatoes; cut them into thick slices and sprinkle them with salt. Let them drain on a large plate for 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 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.

NOTES

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Filets of Sole Riviera

8 tb Sweet butter, softened
3 lg Tomatoes
2 c White bread crumbs
6 tb Vegetable oil
 Finely minced parsley
 GARNISH
3 Eggs, lightly beaten
3 lg Red peppers, roasted,
12 4" filets of sole
 ACHOVY BUTTER
 Salt
 milk
3 lg Green peppers, roasted,
4 tb Sweet butter
1/2 c Flour
6 Rolled anchovy filets
 Black Pepper freshly ground
 Freshly ground white pepper
2 ts Anchovy paste
1 tb Lemon juice
 Quartered lemons

Do not peel the tomatoes; cut them into thick slices and sprinkle them with  salt.  Let them drain on a large plate for 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  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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Nutrition

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Serving Size: 1 Serving (225g)
Recipe Makes: 6 Servings

Calories: 517
Calories from Fat: 193 (37%)

Amt Per Serving		% DV

	Total Fat 21.5g	29 %
	Saturated Fat 6.7g	33 %
	Monounsaturated Fat 8.7g
	Polyunsanturated Fat 4.6g
Cholesterol 23.4mg		7 %
Sodium 654.5mg		23 %
Potassium 414.9mg		11 %
Total Carbohydrate 67.9g		20 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 63g
Protein 13.3g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 517

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