Lemon Sole Francese And Lemin Pasta

 

Lemon Sole Francese

2 servings

Ingredients

2 large lemon sole fillets or any white fish fillets

1/2 cup all-purpose flour

2 eggs

1 handful of fresh chopped parsley

½ cup grated Parmesan cheese

½ teaspoon garlic powder

2 tablespoons lemon juice 

Salt and pepper to taste.

2 tablespoons olive oil

2 tablespoons butter 

Directions

In a shallow dish, place the flour and salt and pepper to taste. 

In a second shallow dish, beat the egg and add the lemon juice, cheese, parsley, and salt and pepper to taste.

In a large skillet, heat the butter and olive oil.

Dredge the fish in the flour and then in the egg mixture. Place the fish in the skillet and cook until light brown, about 2 minutes. With a wide spatula, turn the fish over and cook for 2 more minutes. Place on individual dinner plates with the Lemon Pasta.

Lemon Pasta

I make the whole recipe because the leftovers are delicious.

Ingredients

2/3 cup olive oil

2/3 cup freshly grated Parmesan cheese

½ cup fresh lemon juice from about 2 lemons

3/4 teaspoon salt plus more to taste

½ teaspoon freshly ground black pepper plus more to taste

1 pound dried linguine

1/3 cup chopped fresh parsley 

1 tablespoon grated lemon zest 

Directions 

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and ½ teaspoon of pepper to blend. Set the lemon sauce aside. 

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Reserve 1 cup of the cooking liquid and then drain the pasta in a colander.

Add the pasta to the lemon sauce, and toss with the parsley and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Serve the pasta.

Serve with a green vegetable, such as spinach