The delicate white fishes like flounder and sole are so delicious. Unfortunately, they are not dense enough for Joe... he thinks he's eating air. In an effort to please both of us, I came up with tonight's recipe for about a pound of ocean-caught Dover sole:
First step was to finely process Ritz crackers and potato bread... egg/bread fillets and place on sprayed pan. Next, into the Cuisinart went a can of Trader's salmon, sun-dried tomatoes, lemon juice and mustard. After a few whirls, I tossed in a few binding breadcrumbs and layered the mix onto the fish. Another layer of egged/breaded fillets topped that, seasoned with paprika and garlic powder. After a good spray of EVOO, into the pre-heated 400-degree oven it went for 25 minutes.
Delicious... a keeper! Buon Appetito.
