My husband & I went out for an early Valentines dinner @ Piccola Italia Ristorante in Manchester, NH. A must go to if you’re ever in the area. I ordered my usual Eggplant Della Nonna while he ordered the Lemon Sole (they had a fancy Italian name for it, but cannot recall what it was). […]

My husband & I went out for an early Valentines dinner @ Piccola Italia Ristorante in Manchester, NH. A must go to if you’re ever in the area. I ordered my usual Eggplant Della Nonna while he ordered the Lemon Sole (they had a fancy Italian name for it, but cannot recall what it was). Now I am not a lover of fish (but I do know how to cook it). I tried this sole & was in 7th heaven. It was phenomenal (and that is an understatement)! Very flavorful & not “fishy” at all! The owner was kind enough to give me the recipe & permission to post it. Please give this a try & let me know if you like it!

Vegetable Oil
1 Sole Fillet
Flour
1 Egg, beaten or Egg Substitute
Juice from ½ Lemon
1 T Butter or Smart Balance
4-5 oz. Fish or Chicken Stock
2-3 oz. Very Dry Sherry
Salt & Pepper to taste

Heat a pan to high heat.
Add the butter & lemon juice.
Heat to melt the butter being careful not to burn.
Add the sherry and, if you have a gas stove “flame” it to burn off alcohol.
Add the stock & turn the heat to low.

Heat a separate pan to medium high heat.
Dredge fish in flour & shake off excess. **
Dip in egg.
Place in hot pan & cook until just golden brown on each side.
Transfer to the other pan to finish cooking in the sauce.
Taste & season with salt & pepper if needed.
Serve over cooked pasta if desired.

** You may season the flour with salt & pepper instead of seasoning @ the end. Piccola’s doesn’t know of salt issues & makes each request to order; which is why the recipe is written as such.