• Time

    40 minutes

  • Difficulty

    Easy

  • Course

    Second Courses

  • Italian Region

    Emilia-Romagna

Ingredients

  • 4 sole
  • 3 ½ oz all-purpose flour
  • 3 oz butter
  • 1 ¼ cups dry white wine
  • lemon juice
  • 1 cup fish broth
  • salt and pepper to taste
  • 1 tablespoon parsley, chopped

Preparation

30 minutes preparation + 10 minutes cooking

Clean the sole thoroughly and skin them. Lightly coat in flour and put them to brown in the butter. Splash with dry white wine (to be evaporated over low heat), lemon juice and fish stock. Adjust the seasoning. Just as soon as they have become golden, serve the sole in their cooking liquid, sprinkled with chopped parsley and more butter.

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