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Rao's Broiled Fillet of Sole



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Broiled Fillet of Sole

Rao's Cookbook:
Over 100 Years of
Italian Home Cooking

by Frank Pellegrino, 1998, Random House

Serves 6

6 large pieces fillet of sole,
about 2 pounds
3 tablespoons Flavored Olive Oil
(recipe follows)
2 tablespoons all-purpose flour
1/4 cup bread crumbs *
2 tablespoons butter
Salt and pepper to taste
Paprika to taste
Approximately 1/2 cup dry white
wine or chicken broth
1/4 cup Lemon Sauce
(recipe follows)

* Unless you make your own bread crumbs, you won’t be following Rao’s
kitchen tradition. Use the finest quality Italian bread you can find…
and allow it to dry for at least two days. Then grate, using a handheld
grater or a food processor fitted with the metal blade. Shake and push
the bread crumbs through a medium strainer to get an even texture.
And, remember, as Aunt Anna Rao used to say, “The better the bread,
the better the crumbs.” Store, tightly covered and refrigerated, for no
more than 1 week.

1. Preheat broiler.
2. Lightly brush each fillet with oil. Lay on a baking sheet with sides that
will fit easily into the broiler. Dust with flour and sprinkle bread crumbs
over one side of each fillet and dot with butter. Season with salt, pepper,
and paprika.
3. Pour wine or broth and Lemon Sauce into the baking sheet to a depth
of 1/8 inch and place under the broiler. Broil, without turning, for 4 to
5 minutes or until fish flakes easily when pierced with a fork. Remove
from heat and serve.

Note:  Adding liquid to the pan helps the fish retain its moisture
under the intense broiler heat.


Flavored Olive Oil
Makes 1 cup

1 cup fine-quality olive oil
4 garlic cloves, peeled
and crushed

Heat oil in a small, heavy saucepan on medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve, at room temperature, to
use as flavored oil for frying and sautéing.


Lemon Sauce

2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
Salt and pepper to taste

Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper.
Cover and refrigerate until ready to use. Whisk or shake vigorously
before using.

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