Preparation / Directions:
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 sauté them over medium heat for 3 minutes. Turn them over carefully without breaking through the coating and sauté for 3 to 4 minutes more. Regulate the heat so as not to burn the fat.
While the sole is sautéing, add a little more olive oil to the pan in which you sautéed 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.