- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Yield: 4 (6 oz) sole fillets
- 14 oz. oyster mushrooms, woody ends trimmed
- 14 oz. cherry tomatoes
- 3 garlic cloves, sliced
- 1 ½ tbsp. capers, drained
- 2 oz extra virgin olive oil
- ¾ tsp salt
- Black pepper, freshly ground
- 4 Alaska sole fillets, 6 oz each
- 1 cup flour
- 2 eggs
- 2 tbsp water
- 3 cups breadcrumbs (not panko)
- Pinch of salt
- 1 cup rice bran oil
- 4 tbsp butter, unsalted
- 1 sprig rosemary or sage, fresh
- 2 tbsp demi glace or chicken glace (optional)
- 1 tbsp lemon juice
- ¼ tsp salt
- 4 lemon wedges
- ¼ cup parsley or chives, chopped
Step 1 Prepare roasted vegetables
Cut extra-large mushrooms in half. Toss the mushrooms in a mixing bowl with the cherry tomatoes, sliced garlic, capers, olive oil, salt and pepper.
Transfer seasoned vegetables to a casserole dish or hotel pan. Place pan in preheated oven to roast at 400° F for 30 minutes or until mushrooms are caramelized and tomatoes have burst open. Hold warm.
Step 2 Prepare brown butter
Pre-heat a small pan over medium heat and add the butter. Swirl the butter constantly as it melts for 1-2 minutes. Add a sprig of rosemary or sage and watch the butter closely until it turns golden brown and produces a nutty aroma.
Stir in the lemon juice, the demi-glace (if using), and salt. Set aside. Hold hot.
Step 3 Fry Alaska Sole
Setup a breading station: flour, egg wash (2 eggs whisked with 2 tbsp water), and fine breadcrumbs.
Lay out the fish on a sheet pan and season both sides with salt and pepper.
Working one piece at a time, dredge the sole in flour, shaking off excess, then dipping into the egg wash), then coating with breadcrumbs.
Pre-heat a large skillet with the rice bran oil filled to a ½”. Bring the temperature of the oil to about 350° F and lay the breaded fish in the oil. Cook about 2 minutes or until golden brown, then flip and cook 2 minutes more or until the second side is golden brown and fish is cooked through.
Transfer the fried fish to a paper towel lined tray. Season both sides lightly with salt. Hold hot.
Step 4 To serve
Arrange a piece of fried sole in the center of each of four plates. Spoon a heaping cup of roasted vegetables over each fish. Drizzle about a tablespoon of browned butter around each plate. Garnish each plate with chopped chives or a parsley sprig and a lemon wedge.