Categories: Fish 
      Yield: 6 servings 
  
      3 lg Tomatoes 
           Salt 
     12    4" filets of sole 
           Milk 
    1/2 c  Flour 
           Freshly ground white pepper 
      3    Eggs, lightly beaten 
      2 c  White bread crumbs 
      6 T  Oil 
      3 lg Green peppers, roasted, 
           -seeded & cut into strips 
      3 lg Red peppers, roasted, 
           -seeded & cut into strips 
           Freshly ground black pepper 
      4 T  Sweet butter 
 
-------------------------------ACHOVY BUTTER------------------------------- 
      8 T  Sweet butter, softened 
      2 t  Anchovy paste 
      1 T  Lemon juice 
 
----------------------------------GARNISH---------------------------------- 
      6    Rolled anchovy filets 
           Quartered lemons 
           Finely minced parsley 
  
  Do not peel the tomatoes; cut them into thick slices and sprinkle them with 
  salt.  Let them drain on a large plate for 30 minutes. Dip the filets in 
  milk.  Dry them lightly with paper towels. Season the flour with salt and 
  white pepper; dip the filets in the seasoned flour; transfer them to the 
  beaten eggs and cover them well, then coat them thoroughly with bread 
  crumbs.  Place the filets on a large platter and refrigerate for 1 hour. 
  Twenty minutes before you plan to serve, heat 3 T of olive oil in a large 
  skillet; add the roasted pepper strips. Cook for 2 or 3 minutes over high 
  heat.  Season them with salt and black pepper. Transfer them to a serving 
  platter and keep them warm.  Set the pan aside. In another skillet heat the 
  4 T of butter with 2 T of oil. Add the filets, two at a time, and saute 
  them over medium heat for 3 minutes. Turn them over carefully without 
  breaking through the coating and saute for 3 to 4 minutes more. Regulate 
  the heat so as not to burn the fat. While the sole is sauteeing, add a 
  little more olive oil to the pan in which you sauteed the peppers. Add the 
  tomato slices and cook them quickly until they are heated through (about 2 
  minutes).  Remove the pan from the heat. As soon as the filets are done, 
  place them on the bed of peppers. Top the filets with the tomato slices, 
  decorated with the anchovy filets. Surround the platter with quartered 
  lemons and sprinkle with parsley. In a small saucepan melt the softened 
  butter over very low heat; add the anchovy paste and lemon juice. Pour the 
  anchovy butter over the sole and tomatoes and serve immediately.