1/2 tsp each salt and pepper

2 eggs, well beaten with 2 tbsp water

750g sole fillets

1/4 cup each olive oil and wine vinegar

3 - 4 cloves garlic, minced

1/2 tsp each dried rosemary, oregano and paprika

lemon wedges and parsley for garnish

Method

In a small mixing bowl combine the flour, salt and pepper. Dip the fillets first in the egg mixture and then in the flour, coating each piece well. Repeat this process 2 - 3 times and then shake off whatever excess adheres.

In a large skillet heat the oil and in this fry the fillets, several at a time, until golden brown. Set aside to drain on paper towelling.

To the oil add the garlic, rosemary, oregano and paprika and, over a low flame scrape the bottom and sides of the skillet well, until the sauce begins to bubble.