Breaded Fillets of Sole With Tomatoes

• 4 small skinless, boneless fillets of sole or flounder
• Salt to taste if desired
• Freshly ground pepper to taste
• 4 fresh red, ripe tomatoes
• 1 egg, well beaten
• 1/4 cup melted butter
• 1 1/2 cups fine fresh bread crumbs
• 2 tablespoons corn, peanut or vegetable oil
• 2 tablespoons butter at room temperature
• 2 tablespoons finely chopped shallots
• 2 tablespoons tarragon vinegar
• 2 tablespoons finely chopped parsley

1. Sprinkle the fillets on both sides with salt and pepper.
2. Peel the tomatoes and cut them in half crosswise.
3. Squeeze gently to remove the seeds.
4. Cut each tomato half into thin, half-inch slices.
5. Set aside.
6. Beat together the egg and melted butter.
7. Pour the mixture into a flat dish.
8. Put the bread crumbs in a flat dish.
9. Dip the fillets, one at a time, into the egg mixture to coat well.
10. As the fillets are coated with egg, dip them in the bread crumbs to coat well.
11. Tap the the fillets with the side of a kitchen knife to help the crumbs adhere.
12. Heat the oil in a skillet, preferably Teflon-coated, until it is very hot and almost smoking.
13. Add two fish fillets and cook 1 1/2 minutes on one side, then turn and cook the same amount on the other.
14. Transfer the fillets to a warm serving dish.
15. Cook the second pair of fillets and transfer them to the dish.
16. Heat the two tablespoons butter in a skillet.
17. Add the shallots, tomatoes, salt and pepper.
18. Cook, stirring and shaking the skillet, about two minutes.
19. Add the vinegar and toss.
20. Spoon equal portions of the tomato sauce over each fillet.
21. Sprinkle with chopped parsley and serve.

skinless, salt, freshly ground pepper, fresh red, egg, butter, bread crumbs, corn, butter, shallots, tarragon vinegar, parsley

Taken from cooking.nytimes.com/recipes/2445 (may not work)