8 lemon sole filet (2-3 oz. each)
2 cups chopped tomato
¼ cup chopped red onion
2 cups spinach leaf
2 garlic cloves
2 tablespoons flower
20 leaves of chopped basil
4 eggs
1 cup of seasoned breadcrumbs
¼ cup extra virgin olive oil
Salt and pepper to taste
First, flower the sole on both sides. Then, place
fish into egg batter. Next, coat with breadcrumbs and cook in frying pan with
half of the olive oil (1 minute on each side)
Prepare the salad by mixing other half of olive oil with chopped tomatoes and
onion. Then, add salt, pepper, oregano and basil. Refrigerate until cold
As a side dish, fry remainder of oil in a hot pan and cook garlic until golden
brown. Then, add spinach and cook for approximately 1 minute.
Add salt & pepper to taste.
Place the lemon sole on a plate (hot). Then add the salad on top of the fish
(cold). Spinach on the side. Seafood Sauces