sole fillets sole fillets, 7 to 8 ounces each

Black pepper

2.

large large eggs eggs, beaten

3.

tablespoons tablespoons half-and-half half-and-half or whole milk or whole milk

3.

tablespoons tablespoons butter butter, cut into pieces

Zest and juice of 2 lemons .

cup cup EVOO EVOO (extra-virgin olive oil), 4 times around the pan (extra-virgin olive oil), 4 times around the pan

4.

to 5 to 5 garlic cloves garlic cloves, finely chopped .

cup cup dry white wine dry white wine

1.

cup fresh cup fresh basil basil, about 20 leaves, shredded or torn

1.

plum tomato plum tomato, seeded and diced small

Place a large pot of water on to boil for the pasta. Salt the boiling water, add the pasta, and cook it to al dente; it should still have a bite to it. Heads up: you will need to use a ladleful of the starchy cooking liquid for the sauce before you drain the pasta.

While the pasta cooks, rinse and pat the fish dry, then season with salt and pepper. Beat the eggs with the half-and-half or milk. Heat a large nonstick skillet over medium heat. Add the butter. When the butter has melted and is hot, dip the fillets in the egg mixture, then transfer them to the skillet. Cook the fillets for 3 to 4 minutes on each side, or until deeply golden brown.

While the fish cooks, zest the lemons. Heat the EVOO in a deep skillet over medium-low heat. Add the lemon zest and garlic to the EVOO. Sweat the garlic for 2 minutes, then add the wine and reduce for 30 seconds. Add a ladle of the starchy pasta water and the juice of 1 of the lemons and reduce for 30 seconds more. Turn off the heat.

When the fish is done, transfer it to serving plates and add the juice of the remaining lemon to the pan. Turn the heat off. Let the lemon juice combine with the pan juices, then spoon the juices over the fish.

Drain the pasta well and add to the garlic-lemon-wine sauce. Add the basil and toss the pasta for 1 minute to absorb the flavors. Season the pasta with salt and pepper. Serve the pasta alongside the fish garnished with cubes of plum tomato.

EXPRESS LANE SHOPPING LIST.

- [image]4 sole fillets sole fillets, 7 to 8 ounces each - [image]1 bunch fresh basil basil - [image]1 plum tomato plum tomato And make sure you have the following On Hand: - Salt - Long-cut pasta - Black pepper - Eggs - Half-and-half or whole milk - Butter - Lemons - EVOO - Garlic - White wine

Salmon Burgers with Caesar Slaw Wild Alaskan canned salmon is a great staple to keep on hand-it's packed with good nutrition and calcium. This is my favorite way to use it, but also try it scrambled up with eggs and sweet peas, or tossed with some cream, pasta, and fresh dill or tarragon. It's so versatile!

4 SERVINGS.

1.

14-ounce can 14-ounce can Alaskan salmon Alaskan salmon, drained and flaked

2.

egg whites egg whites, lightly beaten

A handful of fresh flat-leaf parsley flat-leaf parsley, finely chopped

Zest and juice of 1 lemon

3.

garlic cloves garlic cloves, finely chopped .

cup cup Italian bread crumbs Italian bread crumbs, 3 generous handfuls

Black pepper and and salt salt

4.

anchovies anchovies, finely chopped (optional)

2.

teaspoons teaspoons Dijon mustard Dijon mustard

1.

tablespoon tablespoon Worcestershire sauce Worcestershire sauce (eyeball it) (eyeball it) .

cup cup EVOO EVOO (extra-virgin olive oil), plus 2 tablespoons (extra-virgin olive oil), plus 2 tablespoons

A couple of handfuls of grated Parmigiano-Reggiano grated Parmigiano-Reggiano or Pecorino Romano cheese or Pecorino Romano cheese

2.

romaine lettuce romaine lettuce hearts, shredded hearts, shredded

1.

head head radicchio radicchio, shredded