Filet of Sole with Tomato Sauce ("Sautéed Fish Escallops")

Name: Filet of Sole with Tomato Sauce
Ingredients: 1 1/2 kg of sole fillets; 250 g of butter or margarine; 2 tablespoons of olive oil; juice of 1/2 lemon; 1 tablespoon of chopped fresh parsley; salt and pepper to taste; 1 egg, beaten; 2 cups of all-purpose flour; tomato sauce

1
1 1/2 kg of sole fillets
2
250 g of butter or margarine
3
2 tablespoons of olive oil
4
juice of 1/2 lemon
5
1 tablespoon of chopped fresh parsley
6
salt and pepper to taste
7
1 egg, beaten
8
2 cups of all-purpose flour
9
tomato sauce

Ingredients

1
1 1/2 kg of sole fillets
2
250 g of butter or margarine
3
2 tablespoons of olive oil
4
juice of 1/2 lemon
5
1 tablespoon of chopped fresh parsley
6
salt and pepper to taste
7
1 egg, beaten
8
2 cups of all-purpose flour
9
tomato sauce

Directions

1
Dip the fillets in lemon juice
2
Lightly season with salt and pepper
3
Dip the fillets in the egg mixture mixed with half of the olive oil and a pinch of salt, and coat with flour, pressing gently to help the flour adhere to the fish
4
Heat half of the butter with the remaining olive oil in a skillet and add the fish when lightly browned on one side, flip, and cook the other side
5
Arrange on a platter, sprinkle with lemon juice and parsley
6
Add more butter if necessary to the pan juices and cook until lightly browned
7
Pour over the fish
8
Serve tomato sauce separately.