Sogliole alla Parmigiana from Mediterranean Seafood by Alan Davidson
‘Have medium-sized soles, one for each person, skinned on both sides. Lay them in a buttered flame-proof dish, well seasoned with salt and pepper, and with more butter on the top. Let them brown...
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Cooking tools:
- Flameproof dish
- Oven
- Fish spatula
- Grater
- Kitchen towel
Ingredients
- salt
- pepper
- chicken
- fish broth
- lemon
- green salad
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