Mykonos Fillet of Sole

Name: Mykonos Fillet of Sole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 177 milliliters fine dry breadcrumb; 59 milliliters dry white wine; 1 large egg, lightly beaten; 2 Tbsps fresh parsley, chopped; 1 large garlic clove, minced; 1 lemon, thinly sliced; 907 grams lemon sole fillets (4 pieces); 4 Tbsps olive oil; 1 teaspoons salt; 1 Tbsp unsalted butter; 59 milliliters whole milk

Mykonos Fillet of Sole is a pescatarian main course. One serving contains 435 calories, 33g of protein, and 24g of fat. This recipe serves 4. If you have butter, lemon, milk, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Ingredients

Servings:

0teaspoons

black pepper 177milliliters

fine dry breadcrumb 59milliliters

dry white wine 1large

egg, lightly beaten 2Tbsps

fresh parsley, chopped 1large

garlic clove, minced 1

lemon, thinly sliced 907grams

lemon sole fillets (4 pieces)4Tbsps

olive oil 1teaspoons

salt 1Tbsp

unsalted butter 59milliliters

whole milk

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.