INGREDIENTS

INSTRUCTIONS

ACHOVY BUTTER
GARNISH
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 filets in
milk. Dry them lightly with paper towels. Season the flour with salt and
white pepper; dip the filets in the seasoned flour; transfer them to the
beaten eggs and cover them well, then coat them thoroughly with bread
crumbs.  Place the filets on a large platter and refrigerate for 1 hour.
Twenty minutes before you plan to serve, heat 3 T 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 T of butter with 2 T of oil. Add the filets, two at a time, and saute
them over medium heat for 3 minutes. Turn them over carefully without
breaking through the coating and saute for 3 to 4 minutes more. Regulate
the heat so as not to burn the fat. While the sole is sauteeing, add a
little more olive oil to the pan in which you sauteed 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 filets are done,
place them on the bed of peppers. Top the filets with the tomato slices,
decorated with the anchovy filets. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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