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Sole Provençal
Entrees

Sole Provençal

Sole Provençal is a dish we prepare when we are in the Provence region of France and it utilizes my technique of encasing the fish with an egg coating. The Provençal Tomato mixture pairs well with the fish and the entire dish can be prepared in the same sauté pan.

Flounder Oscar
Entrees

Flounder Oscar

This is one of my favorite techniques for breading a light-fleshed fish like flounder, sole, haddock or cod. The fish is seasoned, floured and dipped in an egg wash and fried until golden on each side. The “egg breading” seals in the moisture and keeps the fish tender and juicy, plus it can be done in advance without the hassle of soggy breading.