3 tablespoons butter
3 tablespoons vegetable oil
1 egg
3/4 cup grated romano cheese
2 tablespoons flour
6 sole fillets (4 oz. each)
1/2 cup chopped pecans
Lemon butter sauce

Preheat oven to 425 deg. Place 3 tablespoons butter in a jelly roll pan. Place pan on center rack of oven for 3 to 4 minutes or until butter melts. Beat egg in a bowl. In another bowl, combine romano cheese and flour. Mix thoroughly. Dip one fish fillet at a time in the beaten egg and transfer to cheese misture. Coat on both sides. Add oil in jelly roll pan. Arrange coated fish fillets in jelly roll pan, turning once to coat with the butter-oil mixture. Sprinkle the fillets with chopped pecans, pressing lightly so nuts stick to fish. Bake on top rack for 10 minutes or until fish flakes easily when separated with a fork.

Garnish with lemon butter sauce and parsley, if desired. Serve immediately.


Lemon Butter Sauce:

1/4 cup butter
2 tablespoons flour
1 cup boiling water
1/4 teaspoon salt
Dash Pepper
2 tablespoons lemon juice

Melt half the butter in saucepan; blend in flour and gradually add the boiling water, stirring constantly until smooth. Add lemon juice. Continue stirring until the sauce boils and thickens. Add salt and pepper and remove from heat. Add remaining butter by teaspoonfuls, beating after each addition.

About 1-1/4 cups.