Potato-Crusted Sole

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#92971

serves/makes:

ready in:
under 30 minutes

1 review

ingredients

2 white potatoes, peeled and grated
1 teaspoon lemon juice
2 eggs, beaten
1 tablespoon fresh parsley, minced
1/2 cup grated pecorino romano cheese
freshly ground black pepper
1 cup flour
6 sole filets (6 ounce size)
salt
4 tablespoons sweet butter

directions

Toss grated potatoes in boiling water and add lemon juice, to avoid discoloration. Boil 3 minutes or until soft, then drain and set aside.

Combine eggs, parsley, cheese and pepper in a shallow bowl. Place the flour in another bowl. Dredge each piece of sole in flour, then dunk in egg mixture until coated, then coat in flour again. This will form a gluey paste over the sole. Pat the shredded, cooked potato over the sole. Add salt and pepper.

Saute on high heat quickly in butter, turning once. Then finish in a very hot oven, 450 degrees F., for 5 minutes.