Fillets of Sole Riviera
Submitted by spunky3104
Fillets of sole Riviera are breaded and pan-fried, served on roasted pepper strips with thick tomato slices, rolled anchovies, and a warm anchovy-lemon butter. A stunning French-Italian seafood platter.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
2 hrsThis is a restaurant-caliber sole dish with multiple components that come together on one beautiful platter. Breaded fillets sauteed golden in butter sit on a bed of roasted red and green bell pepper strips, topped with thick tomato slices and rolled anchovy fillets, then drizzled with warm anchovy-lemon butter.
The three-stage breading (flour, egg, breadcrumbs) after a milk dip creates a crisp, golden crust that protects the delicate sole during pan-frying. Chilling the breaded fillets for an hour before cooking sets the coating so it stays intact when it hits the hot butter and oil.
Salting and draining the unpeeled tomato slices for 30 minutes removes excess water so they hold their shape and sear quickly instead of releasing a puddle of juice onto the platter. The anchovy butter melted over everything at the end ties the whole dish together with a salty, umami richness.
Chef Tips
- Saute the fillets two at a time. Overcrowding the pan drops the temperature and steams the breadcrumbs instead of crisping them.
- Turn the fillets carefully with a wide spatula. The coating is fragile and breaks if you use tongs.
- Keep the roasted peppers warm while you fry. A cold pepper bed under hot fish kills the presentation.
- Melt the anchovy butter over very low heat. High heat separates the butter and the anchovy paste won’t incorporate evenly.
Variations
- Use flounder or tilapia fillets if sole isn’t available.
- Skip the anchovy butter and serve with a simple lemon-caper sauce for a milder finish.
- Add a layer of sauteed spinach between the peppers and the fish for extra color.
Ingredients
Directions
Do not peel the tomatoes; cut them into thick slices and sprinkle them with salt.
Let them drain on a large plate for 30 minutes.
Dip the fillets in milk.
Dry them lightly with paper towels.
Season the flour with salt and white pepper; dip the fillets in the seasoned flour; transfer them to the beaten eggs and cover them well, then coat them thoroughly with bread crumbs.
Place the fillets on a large platter and refrigerate for 1 hour.
Twenty minutes before you plan to serve, heat 3 tablespoons of olive oil in a large skillet; add the roasted pepper strips.
Cook for 2 or 3 minutes over high heat.
Season them with salt and black pepper.
Transfer them to a serving platter and keep them warm.
Set the pan aside.
In another skillet heat the 4 tablespoons of butter with 2 tablespoons of oil.
Add the fillets, two at a time, and sauté them over medium heat for 3 minutes.
Turn them over carefully without breaking through the coating and sauté for 3 to 4 minutes more.
Regulate the heat so as not to burn the fat.
While the sole is sautéeing, add a little more olive oil to the pan in which you sautéed the peppers.
Add the tomato slices and cook them quickly until they are heated through (about 2 minutes).
Remove the pan from the heat.
As soon as the fillets are done, place them on the bed of peppers.
Top the fillets with the tomato slices, decorated with the anchovy fillets.
Surround the platter with quartered lemons and sprinkle with parsley.
In a small saucepan melt the softened butter over very low heat; add the anchovy paste and lemon juice.
Pour the anchovy butter over the sole and tomatoes and serve immediately.
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