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Sauteed Sole
by Sam Moody
serves: 2
  Serve with green salad and vegetables.

Halibut, tilapia, or cod can also be used for this recipe.
Ingredients:
  1 1/2 pounds   sole fillets
    salt and pepper
  1   egg, lightly beaten
  1/4 cup   flour or bread crumbs
  2 tablespoons   butter
  2 tablespoons   olive oil
Directions:
  Season the sole fillets with salt and pepper. Dip the fillets in the egg and dredge in the breading, shaking off any excess. Heat the butter and oil in a large skillet over medium-high heat until the foam subsides. Saute the sole, in batches if necessary (do not crowd the skillet), for 2 minutes on each side. Drain the fillets on paper towels and serve immediately.