Ingredients
- 4 small skinless, boneless fillets of sole or flounder
- Salt to taste if desired
- Freshly ground pepper to taste
- 4 fresh red, ripe tomatoes
- 1 egg, well beaten
- ¼ cup melted butter
- 1 ½ cups fine fresh bread crumbs
- 2 tablespoons corn, peanut or vegetable oil
- 2 tablespoons butter at room temperature
- 2 tablespoons finely chopped shallots
- 2 tablespoons tarragon vinegar
- 2 tablespoons finely chopped parsley
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Nutritional Information
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Nutritional analysis per serving (4 servings)
442 calories; 23 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 22 grams protein; 143 milligrams cholesterol; 663 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Sprinkle the fillets on both sides with salt and pepper.
- Peel the tomatoes and cut them in half crosswise. Squeeze gently to remove the seeds. Cut each tomato half into thin, half-inch slices. Set aside.
- Beat together the egg and melted butter. Pour the mixture into a flat dish.
- Put the bread crumbs in a flat dish.
- Dip the fillets, one at a time, into the egg mixture to coat well.
- As the fillets are coated with egg, dip them in the bread crumbs to coat well. Tap the the fillets with the side of a kitchen knife to help the crumbs adhere.
- Heat the oil in a skillet, preferably Teflon-coated, until it is very hot and almost smoking. Add two fish fillets and cook 1 1/2 minutes on one side, then turn and cook the same amount on the other. Transfer the fillets to a warm serving dish.
- Cook the second pair of fillets and transfer them to the dish.
- Heat the two tablespoons butter in a skillet. Add the shallots, tomatoes, salt and pepper. Cook, stirring and shaking the skillet, about two minutes. Add the vinegar and toss.
- Spoon equal portions of the tomato sauce over each fillet. Sprinkle with chopped parsley and serve.
20 minutes
Dining and Cooking