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Wednesday, May 2, 2012

Parmesan Sole

Last weekend we ate out at a little pub in Monterey--sorry, I don't remember the name--but my husband got Parmesan cod. It was excellent, and we figured it couldn't be that hard to recreate, so when I was shopping on Monday I picked up some white fish. This is sole because it was significantly cheaper than the cod, but doubtless you would simply use the same method to cook any crusted white fish. It was melt-in-your-mouth soft and smooth. And the leftovers were pretty great too!

Parmesan Sole
1 stick butter, separated
1/2 c. Italian-style bread crumbs
about 1 c. grated Parmesan cheese, separated
4 fillets sole
1/4 c. milk, half-and-half, or cream
cracked black pepper

1. In a large, deep fry pan over medium-low heat, melt 1/2 stick of butter. In a wide, shallow dish, mix bread crumbs and 1/4 c. Parmesan. Pour melted butter into a separate wide dish. There should be enough butter left in the pan to coat the bottom. Return pan to heat and turn up to medium.
2. Coat each sole fillet in butter, then in crumb mixture. Use your finger-tips to lightly pat the mixture onto the fillets. Place in pan and fry until cooked through, carefully flipping once--about 4 minutes on each side. (The muscles should easily separate when touched with a fork and the meat will turn white.)
3. In a small saucepan, melt remaining butter. Add milk and whisk. Continue whisking vigorously while adding remaining Parmesan. Sprinkle in freshly ground black pepper.
4. To serve, spoon some sauce onto each plate. Carefully lay a fillet on top. If desired, top with additional sauce.

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