Parmesan Crusted Sole

02/12/2012

I have never cooked sole fish before and I am not entirely certain if I have even ever had it. The fish monger suggested it to my husband so he bought some. The fish fillet was huge so I cut it up into 4 serving sizes. I love a white sauce with a lemon taste over my fish so I made a creamy sauce to pour on top of the golden sautéed fillets. The outcome a beautiful entrée fit for a restaurant. The fish was surprisingly one of the best types that we have tried. The sole fish is pure white meat with the perfect light taste. This is a fish that I will be buying plenty more of to try out even more recipes on.

4 (5 ounce) sole fillets
1 cup panko bread crumbs
1/2 cup Parmesan cheese
2 eggs, beaten
1/2 cup heavy cream
2 tablespoons lemon juice
5 tablespoons butter
1 garlic clove, smashed
1 teaspoon dried thyme
1/4 cup chopped cilantro
Salt and pepper to taste
1.In a bowl add eggs and in another add breadcrumbs, Parmesan, salt and pepper. Dip fish into eggs, and then roll into breadcrumb mixture. Lay aside for 10 minutes.
2. In a sauté pan on medium heat add oil. When oil is hot carefully lay fillets into oil. Cook until golden about 5 minutes on each side. Place on a paper towel to drain.
3. Meanwhile, in a small sauté pan on medium heat add cream. When thoroughly warm add butter, lemon juice, garlic and thyme. Add salt and pepper to taste. Whisk well until thickened. Remove from heat.
4. Place one fillet into each plate and add a spoonful of sauce on top. Sprinkle cilantro on top.
Yields: 4 servings

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