FILET OF SOLE WITH ARUGULA SALAD

Hot weather is back but you can still tell that Fall is here because the mornings and the evenings have that cool Fall air.  This is perfect California weather. I have given you other Filet of Sole recipes, but this is one with a different coating.  Made it the other day so I could get a photo for my book.  I could eat this everyday.  It is so light and so delicious.

FILET OF SOLE WITH ARUGULA SALAD
Serves 2

4 filets
2 eggs beaten
Italian seasoned bread crumbs
Butter and olive oil
1 bag of baby Arugula
Juice and zest of 1 lemon
Olive oil about 3 tablespoons or so
Honey 1 teaspoon

Make a dressing of the olive oil, lemon juice and honey.  Salt and pepper the filets.  In a large skillet, put a tablespoon of butter and about 4 or tablespoons of olive oil.  Dip the filets into the beaten eggs and then into the bread crumbs.  Saute just for a couple of minutes on both sides until nicely browned and cooked through.  Toss the Arugula with the dressing, divide in half and put onto two plates.  Place the filets on top. Top the fish with the lemon zest. The hot fish will wilt the salad a little.  White Wine is perfect with this dish.

Thanks for stopping in today
Ciao
Grayce