We all have our favorite dishes, and those we wish we could make. Mine just happens to be the Parmesan Crusted Sole from Romanos Macaroni Grill. However, I do not enjoy paying $18.75 for one dish, so I found the secret to serving four the same delicious, and healthier meal, for the same price.
Parmesan Crusted Sole
4 (6-8 oz) Sole fillets
1 1/2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
4 tablespoons fresh parsley, minced
1/2 teaspoon powdered garlic
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1 cup milk
4 tablespoons butter
4 tablespoons olive oil
1 cup Lemon Beurre Blanc (Don’t worry its super easy and I included the recipe at the bottom YUMMM.)
In a food processor blend panko, parmesan and parsley until fine. Transfer to a shallow pan. In a separate pan whip eggs and milk until well combined. In a third pan place the flour.
Take the sole fillets and season with salt, pepper and powdered garlic. Dredge sole in flour, then egg wash and finally in the parmesan/panko mix. Pat the parmesan and panko into the sole until the mix sticks to the fish.
In a large saute pan heat butter and olive oil until hot. Carefully place sole in the pan and shake the pan to make sure the fish doesn’t stick. When sole is golden brown, flip over and continue to cook. When sole is done (120° F internally), transfer to plate and top with lemon beurre blanc.
Lemon Beurre Blanc
Makes 1 cup
1 cup white wine
1 tablespoon white wine vinegar
1 tablespoon shallots, minced
4 tablespoons heavy whipping cream
1/4 lb butter – unsalted, chilled, cut into cubes
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
In a sauce pan over medium high heat, combine wine, vinegar and shallots. Reduce until almost a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency. Season with salt and pepper.
Note: If the butter is not chilled it will not incorporate into the sauce. Also if the wine mixture is not reduced far enough the sauce will be runny.
Orzo and Spinach
4 ounces julienne-shredded fresh spinach
1/2 small julienne-cut radicchio
1/4 cup pine nuts
1/3 cup sun-dried tomato packed in oil, julienne cut
2 tablespoons capers
3 tablespoons sliced kalamata olives
4 ounces orzo pasta, uncooked
1 tablespoon minced garlic
Juice and zest of one small lemon
1/4 cup olive oil
1/3 cup freshly grated parmesan cheese
Cook orzo according to directions on box, about 9 minutes or until al dente. Heat the olive oil on medium heat. Add garlic and stir, making sure to not let the garlic brown. Add the zest and lemon juice. Toss in the spinach and radicchio and cook until just wilted. Remove from heat and add orzo. Mix. Sprinkle with cheese once it is on the plate.