Lemon & Parmesan Crusted Sole

A crisp, crunchy crust surrounds each delicate fillet of our Lemon & Parmesan Crusted Sole. The thin fillets cook quickly under the broiler as the coating of Parmesan cheese, paprika and lemon zest melts into a golden crust! Great with our Seasoned Potato Wedges!

Serves: 4; Preparation time: 15 minutes

Ingredients

  • Eight 4-ounce skinless boneless Pinwheel Alaskan sole fillets (thawed), patted dry

  • 2 eggs, lightly beaten

  • 4 ounces Parmesan cheese, grated

  • 1/4 teaspoon smoky paprika

  • 2 teaspoons lemon zest + 1/2 lemon

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions

  1. Set the oven rack to the middle of the oven and preheat on broil. Line a baking sheet with a baking paper or a silicon mat.

  1. Set up two shallow dishes to coat the fillets: Break the eggs into the first dish and whisk together with a fork. In the second dish, combine the cheese, paprika, lemon zest, salt and pepper.

  2. Pat the sole fillets dry with paper towels and place on a plate.

  3. Working with one fillet at a time, dip the fish into the egg wash then into the Parmesan mixture. Press the cheese mixture firmly to the fish to get an even coating on all sides; then place on the lined baking sheet. Repeat with the remaining fillets.

  4. Transfer the baking sheet to the oven and broil for 3-4 minutes until the cheese has melted and the crust is a golden color. Remove from the oven, top with a couple of squeezes of lemon, and serve immediately.

recipesAnjali Guptafish, sole, lemon, Parnesan, fishquick, easyComment