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Easy Mediterranean-Style Sole
1 1/2 pounds mild fish fillets (sole or flounder or orange roughy)
1/2 cup all-purpose flour (or enough instant flour to coat fillets)
2 eggs -- beaten well
1 cup Italian-style dry bread crumbs
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh rosemary leaves
1/4 cup butter or margarine
1/2 cup dry white wine or chicken broth
3 tablespoons lemon juice
Pat fillets dry. Coat fish with flour, then dip into eggs. Coat with bread crumbs.
Cook sage and rosemary in butter or margarine in 12-inch skillet over low heat, stirring occasionally, for 6 minutes. Add fish and cook uncovered over medium heat for about 4 minutes.
Turn fish carefully. Add wine and lemon juice; and cook about 5 minutes longer or until fish flakes easily with fork. Do not overcook.
This recipe yields 4 servings.
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