Name: Mykonos Fillet of Sole
Cook time: 30 minutes
Total time: 1 hour
Yield: Makes 4 servings
Ingredients: 2 lemon sole fillets (2 lb total), each cut in half crosswise; 1 lemon, thinly sliced; 1/4 cup dry white wine; 3/4 teaspoon salt; 1 large egg, lightly beaten; 1/4 cup whole milk; 3/4 cup fine dry bread crumbs; 1 large garlic clove, minced; 2 tablespoons chopped fresh parsley; 1/4 teaspoon black pepper; 4 tablespoons olive oil; 1 tablespoon unsalted butter

Tom and Pam Kreider of Nashport, Ohio, write: "Our trip to the island of Mykonos inspired the creation of this recipe for fillet of sole. May these flavors transport you to the sunny isles of the Aegean."

Don't be tempted to use fresh bread crumbs for this recipe — it won't be as good.

Recipe notes

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