IE 11 is not supported. For an optimal experience visit our site on another browser.

Onion-Crusted Sole with Anchovy Butter

Servings:
4 servings
RATE THIS RECIPE
(0)

Ingredients

Anchovy Butter
  • 1 can (2 ounces) anchovy fillets in oil
  • 1 can large garlic clove, sliced
  • 4 tablespoon (1/2 stick) unsalted butter, at room temperature
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon dry white wine
Sole
  • 1 can (2 ounces) anchovy fillets in oil
  • 1 can large garlic clove, sliced
  • 4 tablespoon (1/2 stick) unsalted butter, at room temperature
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon dry white wine
  • 2 large eggs
  • 4 sole fillets (each about 6 ounces)
  • 1/2 teaspoon salt
  • 1 can (6 ounces) french-fried onions
  • 3 tablespoon canola or peanut oil
  • 1 tablespoon lemon, quartered

Preparation

Baking Directions:

For the anchovy butter: Process all the ingredients in a food processor or mini chopper until smooth and creamy.

If not serving immediately, refrigerate.

For the sole: Beat the eggs in a shallow bowl until smooth and well combined.

Pat the fish fillets with paper towels to dry them thoroughly.

Sprinkle both sides with the salt.

Put the fried onions in a food processor and process until smooth and powdery.

Transfer the onion mixture to a large plate or cookie sheet.

Heat the oil in a large nonstick skillet or divide the oil between two slightly smaller skillets.

Dip the fish fillets in the eggs and then into the powdered onion.

Arrange in one layer in the skillet(s) and cook for 11/2 to 2 minutes on each side, until well browned and barely cooked in the center, turning carefully with a large spatula.

Transfer to warm plates and serve each with a lemon wedge and a spoonful of anchovy butter on the side.

Recipe Tags