This is a print preview of "Flounder With Marsala (Sogliolge Al Marsala)" recipe.

Flounder With Marsala (Sogliolge Al Marsala) Recipe
by Global Cookbook

Flounder With Marsala (Sogliolge Al Marsala)
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  Servings: 4

Ingredients

  • 2 lb Fish fillets
  • 2 ounce Unbleached plain flour
  • 2 1/2 ounce Unsalted butter
  • 4 fl ounce Dry white wine
  • 4 fl ounce Marsala
  • 1/2 x Lemon , juice of
  • 3 Tbsp. Minced fresh parsley Salt, freshly grnd pepper Lemon wedges for garnish

Directions

  1. My trusted Mediterranean Harvest cookbook. You can use fillets of any flat, delicately flavored fish. It requires last-minute preparation but is simple otherwise.
  2. Dredge the fillets lightly in the flour. Heat the butter in a frying pan and brown the fillets over high heat, cooking for about 1 minutes per side, till just cooked through. Don't overcook. Place on a serving platter and keep hot.
  3. When the fillets are cooked, lower the heat to medium, add in the wine and Marsala to the pan and simmer till the sauce begins to thicken. Add in t Tbsp. flour if necessary to aid thickening [which's usually unnecessary as you can get the right consistency by turning up the heat, stirring all the time]. Blend in the lemon juice and parsley, season with salt and pepper and pour over the fillets. Serve immediately garnished with lemon wedges.