Pan-fried Sole with leek, garlic, and breadcrumbs in a white wine reduction sauce
Monday, January 25th, 2010
Pan-fried Sole
This recipe was adapted from The Santa Monica Farmer’s Market Cookbook.
Ingredients
- 3 leeks, white part, chopped (tastes like green onions)
- 4 cloves garlic, minced
- salt, pepper
- 1 cup, bread crumbs or crushed Ritz crackers
- 1/3 cup white wine
- 1/2 cup chopped flat-leaf (Italian) parsley
- Zest of 1 lemon
- flour
- 1 lb. sole fillets
- canola or olive oil
Instructions
- Heat 1 tbsp. canola oil in a skillet.
- Brown breadcrumbs (3-5 mins) making sure you flip them and prevent them from burning.
- Reserve breadcrumbs in a bowl
- Prepare parsley and lemon zest
- Wipe skillet clean, add 1 tblsp. canola oil.
- Heat oil at medium heat, add garlic and leeks
- Sautee until garlic starts browning
- Add white wine and reduce
- Add parsley and zest, then remove from heat, mix with breadcrumbs
- Wash sole fillets and pat dry
- Season fillets with salt and pepper
- Pat fillets with flour
- Add 1 tbsp canola oil to skillet and cook fillets for 3 mins each side
- Remove from heat and on to a platter
- Squeeze lemon juice over fillets
- Spoon breadcrumb mixture on to fillets
