Fillet of Sole and Shrimp Francese

Start by preheating your oven to 300 F. Heat a large skillet over medium heat, add 3 tablespoons of the oil and 3 tablespoons of the butter. Heat until foaming.

Pour your flour in a shallow dish or bowl. Whisk eggs in a medium size bowl. Dredge the fish fillets in the flour, making sure you coat both sides. Then dip the fish in the eggs, and make sure it’s evenly covered. Set on a plate. Repeat with all of the fillets.

Add fillets into your skillet. Cook each side for 4-8 minutes (depends on the thickness of the fillet). You want the bottom of the fillet to get lightly browned before you flip it. Transfer the coked fillets to a baking sheet and place them in the oven to stay warm.

Repeat the same exact process with the shrimp. So first dredge them the same way you did your fish. The shrimp however will cook very quickly, around 1-3 minutes each side. Transfer to the same baking sheet with the fish.

Once you are done with all of the fish, add the remaining oil and butter and garlic to the skillet. Wait for the butter to foam and add the sliced lemons. Cook for 2 minutes. Add the lemon juice and wine and bring to a boil then reduce to a simmer and cook until it reduces and thickens a bit. Add the vegetable stock; bring to a boil and cook until the sauce is slightly thickened. Sprinkle in the parsley, salt and pepper. Reduce the heat to low and add the fish and shrimp to the skillet. Serve immediately. Buon appetito!