Sogliole alla Parmigiana

Sole with Parmesan Cheese

Preparation info

    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

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‘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 gently, and turn them over so that they brown on the other side. Spread a thin layer of grated Parmesan over the to