*  Exported from  MasterCook  *
                           FILETS OF SOLE RIVIERA
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lg           Tomatoes
   12                    4 filets of sole
      1/2   c            Flour
                         Freshly ground white pepper
    3                    Eggs, lightly beaten
    2       c            White bread crumbs
    6       T            Oil
    3       lg           Green peppers, roasted,
                         -seeded & cut into strips
    3       lg           Red peppers, roasted,
                         -seeded & cut into strips
                         Freshly ground black pepper
    4       T            Sweet butter
                         -----ACHOVY BUTTER-----
    8       T            Sweet butter, softened
    2       t            Anchovy paste
    1       T            Lemon juice
    6                    Rolled anchovy filets
                         Quartered lemons
                         Finely minced parsley
   Do not peel the tomatoes; cut them into thick slices and sprinkle them with
   salt.  Let them drain on a large plate for 30 minutes. Dip the filets in
   milk.  Dry them lightly with paper towels. Season the flour with salt and
   white pepper; dip the filets in the seasoned flour; transfer them to the
   beaten eggs and cover them well, then coat them thoroughly with bread
   crumbs.  Place the filets on a large platter and refrigerate for 1 hour.
   Twenty minutes before you plan to serve, heat 3 T of olive oil in a large
   skillet; add the roasted pepper strips. Cook for 2 or 3 minutes over high
   heat.  Season them with salt and black pepper. Transfer them to a serving
   platter and keep them warm.  Set the pan aside. In another skillet heat the
   4 T of butter with 2 T of oil. Add the filets, two at a time, and saute
   them over medium heat for 3 minutes. Turn them over carefully without
   breaking through the coating and saute for 3 to 4 minutes more. Regulate
   the heat so as not to burn the fat. While the sole is sauteeing, add a
   little more olive oil to the pan in which you sauteed the peppers. Add the
   tomato slices and cook them quickly until they are heated through (about 2
   minutes).  Remove the pan from the heat. As soon as the filets are done,
   place them on the bed of peppers. Top the filets with the tomato slices,
   decorated with the anchovy filets. Surround the platter with quartered
   lemons and sprinkle with parsley. In a small saucepan melt the softened
   butter over very low heat; add the anchovy paste and lemon juice. Pour the
   anchovy butter over the sole and tomatoes and serve immediately.
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