RECIPE

Lemon-Parm Sole with Arugula Salad

A citrus spark of lemon and Parmigiano-Reggiano added to eggs makes a wonderful dip for sole francaise. A sparkling red and green salad of arugula and tomatoes with shaved Parmigiano-Reggiano complements the fish.

Ingredients

  • 1 cup flour
  • 1 teaspoon granulated garlic
  • 1 teaspoon Old Bay seasoning or paprika
  • 3 eggs
  • 2 1/2 lemons-2 juiced separately, half cut into 4 wedges for garnish
  • 1/2 cup grated Parmigiano-Reggiano (a couple of handfuls), plus parm wedge for shaving into salad
  • 5 – 6 tablespoons extra virgin olive oil (EVOO)
  • 4 sole fillets (about 6 oz. each)
  • Salt and pepper
  • 6 cups arugula leaves (2 bundles)-trimmed, washed and dried
  • 1 pint cherry tomatoes, halved

Preparation

Place the flour in a shallow dish and season with the garlic and Old Bay (or paprika). In a second shallow dish, beat the eggs with the juice of 1 lemon and the cheese.

In a large skillet, heat about 3 tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Season the sole with salt and pepper; dip 2 fillets in the flour, then coat evenly with the egg-cheese mixture. Saute the sole until deep golden, 3- 4 minutes on each side; transfer to a warm oven. Repeat with remaining fillets.

In a bowl, combine the arugula and tomatoes and use a vegetable peeler to add some shaved curls of parmigiano-reggiano. Dress the salad with the juice of 1 lemon and the remaining EVOO; season with salt and pepper.

Serve each fillet with a wedge of lemon and some salad.

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