Sole with marsala (sogliolge al marsala)

4 -6

Ingredients

Quantity Ingredient
2 pounds Fish fillets
2 ounces Unbleached plain flour
2½ ounce Unsalted butter
4 fluid ounce Dry white wine
4 fluid ounce Marsala
½ Lemon , juice of
3 tablespoons Chopped fresh parsley
Salt, freshly ground pepper
Lemon wedges for garnish

Directions

The following recipe for Sole with Marsala (Sogliolge al Marsala) is from my trusted Mediterranean Harvest cookbook. You can use fillets of any flat, delicately flavored fish. It requires last-minute preparation but is simple otherwise.

Dredge the fillets lightly in the flour. Heat the butter in a frying pan and brown the fillets over high heat, cooking for about 1 min per side, until just cooked through. Do not overcook. Place on a serving platter and keep warm.

When the fillets are cooked, lower the heat to medium, add the wine and Marsala to the pan and simmer until the sauce begins to thicken. Add t tablespoon flour if necessary to aid thickening [that's usually unnecessary as you can get the right consistency by turning up the heat, stirring all the time]. Blend in the lemon juice and parsley, season with salt and pepper and pour over the fillets. Serve immediately garnished with lemon wedges. Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young <griffi@...> on Mar 14, 97

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