04 August 2014,12:53 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
30 minutes

Preparation Method :

  • Skin the fillets with a sharp filleting knife. Remove any small bones and place the fillets in a large, shallow dish.
  • Combine the vermouth, oil and bay leaf in a small saucepan and heat gently. Allow to cool completely and pour over the fish.
  • Leave the fish to marinate for about 1 hour, turning them occasionally.
  • Remove the fish from the marinade and dredge lightly with the seasoned flour.
  • Dip the fillets into the beaten eggs to coat, or use a pastry brush to brush the eggs onto the fillets.
  • Dip the egg-coated fillet into the breadcrumbs, pressing the crumbs on firmly.
  • Heat the oil in a large frying pan. Add the fillets and cook slowly on both sides until golden brown.
  • Cook for about 3 minutes on each side, remove and drain on paper towels.
  • Pour the oil out of the frying pan and wipe it clean. Add the butter and the garlic and cook until both turn a light brown.
  • Add the herbs, capers and lemon juice and pour immediately over the fish. Garnish with lemon wedges and sprigs of parsley. 


  • 10 sole or plaice fillets   
  • 50 ml dry vermouth
  • 2 bay leaf
  • 100 ml sesame oil
  • Salt and pepper
  • Seasoned flour for dredging
  • 4 eggs, lightly beaten
  • Dry breadcrumbs
  • Sesame Oil for shallow frying
  • 7 tablespoons butter
  • 2 clove garlic, crushed
  • 3 teaspoons chopped parsley
  • 3 tablespoons capers
  • 2 teaspoon chopped fresh oregano
  • Juice of 1 lemon
  • Salt and pepper
  • Lemon wedges and parsley to garnish

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