Filet of Sole and Lemon-Basil Pasta

By á-5953

Ingredients

• Salt
• 1 pound long-cut pasta, vermicelli or spaghetti
• 4 sole fillets, 7 - 8 ounces each
• Black papper
• 2 large eggs, beaten
• 3 T half and half or whole milk
• 3 T butter, cut into pieces
• Zest and juice of 2 lemons
• 1/4 cup olive oil, 4 times around the pan
• 4 - 5 garlic cloves, finely chopped
• 1/2 cup dry white fine
• 1 cup basil
• 1 plum tomato, seeded and diced small

Details

Servings 4

Preparation

Step 1

1. Place a large pot of water on to boil for the pasta. Salt the boiling water, add pasta and cook. Save a ladleful of cooking liquid for the sauce.

2. Whilte the past coks, rinse and pat the fish dry, season with salt and pepper. Beat the eggs with the half and half or milk. Heat a large nonstick skillet over medium heat, add butter. When the butter mels and is hot, dip the fillets in the egg mixture and transfer to skillet. Cook for 3 to 4 minutes per side or until deep golden brown.

3. While fish cooks, zest the lemons. Heat the olive oil in a deep skillet over medium low heat. Add the lemon zest and garlic to the olive oil. Sweat the garlic for 2 minutes, then add wine and reduce for 30 seconds. Add a ladle of pasta water and the juice of 1 lemon and reduce for 30 seconds more. Turn off heat.

4. When the fish is done, transfer to serving plate and add the juice of the remaining lemon to the pan. Turn off the heat. Let the lemon juice combine with the pan juices, then spoon over the fish.

5. Drain the past well and add to the garlic-lemon-wine sauce. Add basil and toss for 1 minute. Season the pasta with salt and pepper. Serve past alongside the fish garnished with cubes of plum tomato.