Filetti di sogliola in salsa di burro e acciughe

When people tell that they have no time to cook, I’m starting to think that they are full of it. If the benchmark of what makes a quick meal is 30 minutes (thanks in large part to the corporate machinations of Rachel Ray), then there are plenty of meals that a person can make without resorting to shortcuts and using sub-par products.

This is one of those meals.

The name of the dish above literally translates to “Fillet of Sole with Anchovy Butter Sauce”. Obviously it’s an Italian dish, from the Lazio region to be more specific. It’s damn easy to make. If the clean up is what bothers you, then have the person you’ve made dinner for do the dishes. It’s the least they can do for having a home cooked meal.

By the way, The picture above is a prime example of bad composition. You can barely make out the fish due to the small spinach salad in front. Had I thought about it, I would have moved the spinach to the back.

*shrug* Live and learn, eh?

  • 2 whole eggs
  • flour
  • olive oil
  • 1 lb. fillets of sole
  • 4 oz butter
  • 5 boned and desalted anchovies

Place a large skillet over medium heat. Put in 3-5 tablespoons of olive oil and allow to heat up.

Scramble the eggs in a small bowl. Have another cereal-bowl-sized bowl full of flour. Dredge the fish filets in flour and pass them in the beaten eggs. Place them in the skillet in the heated oil and cook 3-4 minutes per side, until a nice golden brown.

Meanwhile, In a sauce pan over medium high heat, place the 5 fillets of anchovies and cook until the anchovies start to fall apart and melt. Add the butter and melt together, incorporating the butter with the anchovies.

Place the cooked fillets of fish on a paper towel to remove any excess grease and then plate. Liberally drizzle the anchovy butter over the fish and serve.

Serve 4-6

Updated: Changed spigola to sogliola as spigola is bass not sole.

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