Fillets of Sole Francese and Lemon-Basil Pasta

Name: Fillets of Sole Francese and Lemon-Basil Pasta
Yield: 4 servings
Ingredients: Salt; 1 pound long-cut pasta, such as vermicelli or spaghetti; 4 sole fillets, 7 to 8 ounces each; Black pepper; 2 large eggs, beaten; 3 tablespoons half-and-half or whole milk; 3 tablespoons unsalted butter, cut into pieces; Zest and juice of 2 lemons; 1/4 cup EVOO (extra-virgin olive oil), 4 times around the pan; 4 to 5 garlic cloves, finely chopped; 1/2 cup dry white wine; 1 cup fresh basil, about 20 leaves, shredded or torn; 1 plum tomato, seeded and diced small

December 9, 2011

So easy! Too delish! I make Chicken Francese all the time, but this recipe for Sole Francese is actually based on a fish sandwich served at The Algonquin on Lake George, New York. I have been eating this fish there, dockside in the summer sun, for more decades than I care to acknowledge. (See you there next year!)

Recipe notes

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