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

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