Sole with Caramelized Garlic & vampires

I am happy to report that Alex liked this fish, YEAH!!!  I hate it when I really enjoy a meal, but no one else is the house does, because then I feel guilty if I make it again.   I mentioned this fish the other day when I was talking about garlic and no vampires.  Actually there will be Vampires tonight on CW.  I love the show Vampire Diaries, luckily I ate this dish the other day and I won’t scare them off, LOL 🙂

This recipe is in an old Sunset Italian Cookbook that is literally falling apart.  I have no idea why you dip the fillet in egg, but I am sure there must be a reason.  Maybe it helps hold the fish together???  I did alter the recipe quite a bit, I added olive oil and cut down on the butter.  It did not effect the flavor one bit, this Sole with Caramelized Garlic is delicious!  Somewhere Paula Deen is crying over that statement, but it actually helps to keep the butter from burning.  When I told the guys at the fish counter how many cloves of garlic this recipe had, their jaws dropped!  I think I will take them a copy of the recipe, they need to try it.  It is really simple to make and it is awesome!  The garlic mellows when it cooks, so it is kind of sweet and not bitter at all.  It is definitely worth trying.

So…..Stefan or Damon?

Sole with Caramelized Garlic

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Serves	4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Meal type	Main Course

A bold garlic sauce for a bold fish.

Ingredients

• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 1/4 cup fresh garlic (minced, about 12 cloves)
• 1 Pound sole fillets
• sea salt & fresh ground pepper
• 1 Tablespoon olive oil
• 1 Tablespoon unsalted butter
• 1 Large egg (lightly beaten with 1 Tablespoon of water)
• lemon wedges (optional)

Directions

Melt 2 Tablespoons of butter and 2 Tablespoon of olive oil over medium-low heat in a small pan.

Add the minced garlic and simmer for 15 - 20 minutes, until garlic turns golden brown, stirring occasionally.

Lightly sprinkles fillets with salt and pepper.

Melt 1 Tablespoon of butter and 1 Tablespoon of olive oil in a large skillet over medium heat.

Beat egg with water in a small bowl. Dip each fillet in the egg mixture, drain briefly, and add to the skillet.

Cook until lightly browned, about 2 minutes, then flip and cook on the second side.

Pour garlic sauce over the fillets and serve with lemon wedges.

Note

If garlic seems to be "boiling" turn heat down to low and continue cooking.