- Rachael Ray - https://www.rachaelray.com -

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

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 [2], heat about 3 tablespoons EVOO [1], 3 turns of the pan [2], 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 [3], 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.