Eddie V’s Sauteed Lemon Sole with Parmesan Crust

Lemon sole in a light parmesan crust, sautéed till golden brown, accompanied by marinated red and gold tomatoes in basil and balsamic finished with a lemon garlic butter sauce.

Sautéed Lemon Sole with Parmesan Crust


8 OZ Lemon sole filet

3 OZ Marinated Red and Gold tomatoes, with balsamic vinegar, basil, chives, olive oil

2 OZ Garlic butter sauce

2 TEASPOONS Grated Parmesan cheese

Parsley sprig


1. Season sole with salt and pepper, dip in flour, then milk, then parm crumbs

2. Sautee filet side down first, until golden brown, very crisp

3. Turn, sauté until golden, very crisp

4. Remove when done, place on hot plate, sprinkle with grated parmesan then broil to melt cheese

5. Place tomatoes in the center of fish

6. Garnish with lemon garlic butter, parsley sprig, and chopped parsley


The Urban Swank Girls


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