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Dinner: ent, Method: sto 4 Servings

INGREDIENTS

4 8-ounce sole fillets
2 Sticks unsalted butter
All-purpose flour
Salt and white pepper; to taste
6 tb Lemon juice
1 tb Parsley; minced
1 tb Minced shallot

INSTRUCTIONS

1) Season fillets with salt and pepper. Dust fillets in flour and shake off
excess.
2) For each fillet, heat 1 tablespoon of butter in a large skillet. When
foam subsides, saut. sole 2 - 3 minutes on one side until brown.
3) Carefully turn and brown on other side 2 - 3 minutes. Remove to a
serving plate and keep warm, while cooking remaining fish.
4) Place remaining butter in a skillet. When butter foams, add minced
shallot, parsley and lemon juice. Pour over fish and serve.
Suggested Wine: Pinot Grigio, Chenin Blanc
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
16, 1998

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