The Fish:
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2 whole sole from Poissionniere Bleu (heads and all!)
1/2 thinly sliced lemon
about 1/4 cup dry white wine
1/4 tsp salt
1 egg
about 1/4 cup milk
1/4 tsp salt
about 3/4 cup dry bread crumbs (i used old not very good pita that I briefly toasted after crumbling)
2 garlic cloves
1 or 2 tbsp chopped fresh dill
1/4 tsp salt
Fillet the fish with a great deal of discussion and angst and the instructional video from BBC. Congratulate the fillet-er once he or she has successfully created 8 boneless fillets.
Marinade sole in lemon slices, white wine and salt for about 1/2 hour.
In a shallow bowl whisk together egg, milk and salt.
In a separate shallow bowl combine bread crumbs, finely chopped garlic cloves, dill and salt.
Dip fish in egg mixture and drip dry. Dredge fish in bread crumbs and set fish on a sheet of wax paper or parchment paper. In a non stick pan, heat 2 tbsp oil and 2 tsp butter over medium high heat. Carefully place 4 of the fillets in the pan and cook for about 3 minutes. Flip the fish once, and finish cooking. Keep the fish warm in an oven on a baking dish.
The Veggie:
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Coarsely chop about 1 large courgette (zucchini) for each three people eating. Count children as adults! They love this. Saute courgettes in olive oil and butter until its just a little brown.
The Salad:
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Red leaf lettuce or whatever it was we found at the market that was so yummy. Add chopped tomato, oil, vinegar, dill salt and pepper. Toss.
YUMMMMMMM.
