Getting your Trinity Audio player ready... INGREDIENTS: 6 (4-to-5-ounce) sole fillets 1 tablespoon flour 1 egg, beaten Pinch of salt Pinch of freshly ground black pepper 1/4 cup olive oil 1/4 cup dry ...

PREPARATION: Make a three compartment breading station (you can use three 9-by-13-inch baking pans). In the first pan, place flour and season with half the salt and pepper. In the second pan, mix ...

Fillet of sole is the perfect fish to cook for a romantic and elegant dinner for two. Dover sole can be pricey, $30 a pound or more, but lemon sole and gray sole are more reasonable. The fish calls ...

This is often served as an antipasto in Venice, but it makes a good main course, too. You can use flounder fillets instead of sole, or sardines, which must be boned but left in one piece, not divided ...

Reader Phyllis Stewart wrote requesting the recipe for the baked fillet of sole from Cafe des Artistes in Hollywood. We love the simplicity of this fresh and colorful dish -- tender, light fillets ...

Put the flour in a pie plate; season with salt and pepper. Dredge the fish in the flour, tapping off the excess; transfer to a plate. In a large skillet, melt 1 tablespoon of the butter in 1 ...

Preheat the oven to 350ºF. Place the scallion, yellow zucchini, green zucchini, black olives, and basil in a bowl. Season with salt and pepper, pour the olive oil over the top, and mix together well.

Whack the garlic cloves with the flat side of a knife and toss them into the olive oil. Let them steep together in a small bowl at room temperature from 30 minutes to 2 hours. Toss the bread crumbs, 3 ...