Sole Francese

• 1 pound dover sole or 2 pieces per person
• 1/2 cup tapioca flour
• 3 large eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup coconut oil or olive oil, divided
• 3 tablespoons unsalted butter
• 1/2 cup chicken broth
• 2 lemons 1 juiced and 1 sliced

1. Preheat oven to 150 degrees or a warm temperature. Add a plate or try in the oven.Preheat oven to 150 degrees or a warm temperature. Add a plate or try in the oven.
2. In a large bowl or baking dish whisk the eggs and season with salt and pepper.
3. Heat a large saute pan over medium high heat. Add in 1-2 tablespoons of oil and 1 teaspoon of butter. Let the oil and butter get very hot.
4. Dip both sides of the sole in the egg then place in the hot pan. Cook each side for 1 minute then transfer to the warming plate. Continue with the remaining fish by adding more oil and butter before each batch. (make sure the oil is always hot). Do not crowd the pan with fish while cooking.
5. When you are done sauteing the fish and it's warming in the oven add in about 1 tablespoon of butter to the pan and whisk all of the bits in the pan. Pour in chicken broth and lemon juice. Let simmer and reduce to 1/2. Either add fish back into the pan and top with lemon slices or add fish to a platter and pour broth over then top with lemon slices. nnEnjoy!

person, tapioca flour, eggs, salt, pepper, coconut oil, unsalted butter, chicken broth, lemons

Taken from www.yummly.com/recipe/Sole-Francese-1199030 (may not work)