Review of last recipe - Crispy Skillet Chicken (photo above) - The chicken was good; a nice coating with the addition of the nuts.

TODAY'S RECIPE - SOLE NEW ORLEANS
Serves 4 - 325 degree oven

4 tbsp oil
2 tbsp butter
4 large tomatoes, cut into 1/2" slices
1 tsp minced garlic
1 1/2 lb fillet of sole
1/4 cup flour
1 tbsp lemon juice
1/2 tsp salt
pepper
2 cups finely chopped spinach
2 cups sour cream
4 tbsp grated romano cheese

In a 14" skillet, melt the butter and 2 tbsp oil over high heat.  When it is foaming, add a layer of tomatoes slices and the minced garlic, and fry the tomatoes for 1 minute on each side.  With a spatula, transfer the tomatoes and garlic to a buttered 9" x 12" baking dish.  Repeat until all the tomatoes are briefly fried.

To the fat remaining in the skillet, add 2 tbsp oil.  Dust the fish fillets in the flour and fry them 1 minute on each side, or until just brown.  Transfer them as they are finished to the baking dish, layering them evenly on top of the tomatoes.  When all the fillets have been browned and are arranged on top of the tomatoes, sprinkle with lemon juice, salt and pepper.

In a small mixing bowl, combine the chopped spinach with the sour cream; mixing thoroughly.  Spoon the mixture evenly over the fish.  Sprinkle with the grated cheese.

Place the baking dish in the oven and bake for 30-35 minutes or until the juices in the pan are bubbling.  Transfer to the broiler for 5 minutes until the surface becomes golden brown.