|
| Herbed Sole Fillets
2 fillets of sole
1/4 cup of butter
1 tablespoon of vegetable oil
1/8 teaspoon of onion salt
1/8 teaspoon of dried whole oregano
1/8 teaspoon of dried parsley flakes
1/8 teaspoon of dried whole tarragon
1/8 teaspoon of pepper
1/8 teaspoon of minced garlic
1 1/2 tablespoons of dry sherry |
|
Melt the butter in a large heavy skillet, add the next 7 ingredients and sauté over medium heat for 1 minute. Reduce heat to low, add fish. Cook the fish for 3 minutes, turn and cook an additional 2 or 3 minutes or until the fish flakes easily when tested with a fork, do not overcook. Remove fish with a slotted turner, place on a heated platter and keep warm. Pour sherry into skillet, cook over high heat 30 - 45 seconds. Pour sherry mixture over fish, serve immediately. Makes 2 servings.
|
