Rosemary Sole

2 pounds sole
1 large egg, mixed with 2 Tbs. milk
1/2 to 1 cup flour
3 Tbs. Boyajian Rosemary Oil
1 tsp. butter
1/2 cup dry sherry
1/4 cup fresh parsley, chopped
Lemon juice, salt & pepper to taste

Rinse fish and pat dry. Heat Boyajian Rosemary Oil and butter in large nonstick skillet over medium heat. While oil is heating, dip sole in flour, shaking excess flour and then dip in egg mixture, coating thoroughly. Place in hot skillet and cook 2 - 3 minutes. Gently turn fish. Add sherry and lemon juice and continue cooking 2 minutes more or until fish is cooked through. Remove from pan, garnish with parsley and serve immediately.

Yield: 4 servings.

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