Lemonparm Sole With Arugula Salad

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Ingredients

  • 1 cup flour
  • 1 teaspoon granulated garlic
  • 1 teaspoon Old Bay seasoning or paprika
  • 3 eggs
  • 2 1/2 lemons-2 juiced separately, half cut into 4 wedges for garnish
  • 1/2 cup grated Parmigiano-Reggiano (a couple of handfuls), plus parm wedge for shaving into salad
  • 5 - 6 tablespoons extra virgin olive oil (EVOO)
  • 4 sole fillets (about 6 oz. each)
  • Salt and pepper
  • 6 cups arugula leaves (2 bundles)-trimmed, washed and dried
  • 1 pint cherry tomatoes, halved

Description

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