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Fillet of Sole California Style

1 egg
1 Tbsp. finely chopped parsley
1 tsp. dill weed
4 Sole or Flounder Fillets, 3 1/2 oz. each
1 Tbsp. safflower oil
Lemon wedges & parsley sprigs


1. Beat egg with parsley and dill until foamy. Dip fillet into egg mixture. Saute Fillets in oil in a large skillet over high heat until lightly browned on both sides. Place Fillets in shallow baking pan.


2. Bake at 375 F for 5 minutes. Garnish with lemon and parsley. Heat 1 cup green seedless grapes in 1 cup dry white wine until grape skins begin to burst. Spoon grapes and wine over each portion just before serving.





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