A sous chef comes in handy for this one as there is a lot going on while cooking. If you don’t have a helper readily available, prep as much as possible before you start the actual cooking.
4 Sole (or other mild fish) fillets – 6-8 oz. (I used 2 ½ lbs. to serve 8-10)
1 1/2 cups panko bread crumbs
1/2 cup grated parmesan cheese
1 tablespoons parsley
1/2 teaspoon powdered garlic
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1 cup milk
4 tablespoons butter
4 tablespoons olive oil
1 cup Lemon beurre blanc (See recipe below.)
In a food processor blend panko, parmesan and parsley until fine. Transfer to a shallow pan. In a separate pan whip eggs and milk until well combined. (There is no need to double the egg wash if you are doubling the recipe. This will be plenty.) In a third pan place the flour.
Season fish filets with salt, pepper and powdered garlic. Dredge in flour, then egg wash and finally in the parmesan/panko mix. Pat the parmesan and panko into the fish until the mix sticks to the fish.
In a large sauté pan heat butter and olive oil until hot. Carefully place fish in the pan and shake the pan to make sure the fish doesn’t stick. When fish is golden brown, flip over and continue to cook. When fully cooked, transfer to plate and & keep warm.
Lemon Beurre Blanc
Yields 1 cup (I double this recipe for 2 ½ lbs. fish)
1 cup white wine or white grape juice
1 tablespoon white wine vinegar
1 tablespoon shallots, minced
4 tablespoons heavy whipping cream
1/4 lb butter – unsalted, chilled, cut into cubes
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
In a sauce pan over medium high heat, combine wine, vinegar and shallots. Reduce until almost a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency. Season with salt and pepper.
Note: If the butter is not chilled it will not incorporate into the sauce. Also if the wine mixture is not reduced far enough the sauce will be runny.
Orzo and Spinach
(Double for 2 ½ lbs. fish)
4 ounces julienne-shredded fresh spinach
1/2 small julienne-cut radicchio
1/4 cup pine nuts (I toasted mine in a bit of butter)
1/3 cup sun-dried tomato, julienne cut
3 tablespoons sliced kalamata olives
8 ounces orzo pasta, uncooked
1 tablespoon minced garlic
Juice and zest of one small lemon
1/4 cup olive oil
1/3 cup freshly grated parmesan cheese
Cook orzo according to directions on box, about 9 minutes or until al dente.
Heat the olive oil on medium heat. Add garlic and stir, making sure to not let the garlic brown. Add the zest and lemon juice. Toss in the spinach and radicchio and cook until just wilted.
Remove from heat and add orzo. (Add pine nuts, tomatoes, and olives.) Mix. Sprinkle with cheese once it is on the plate.