serves 2

• 8 ounces Petrale Sole fillets
• 1/4 cup flour salt & pepper to taste
• 1 egg, beaten
• 2 tablespoon olive oil
• 2 tablespoon butter

Heat oil and butter in a nonstick skillet. Dip sole fillets in seasoned flour and then in egg. Cook in heated butter oil, browning on each side. Remove to serving platter and top with sauce.

Dore' Sauce

• 4 cloves garlic, crushed
• 3 tablespoons pine nuts
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup chopped parsley
• 2 Roma tomatoes, seeded & chopped
• 1 lemon, juiced
• salt & pepper to taste
• dash red pepper flakes

Saute' garlic and pine nuts in olive oil. Add remaining ingredients and saute' about 3-5 minutes, stirring constantly. Serve on top of fish.