Parmesan Crusted Sole


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 was 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 breadcrumbs
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

10 fabulous comments:

  1. Kitchen Flavours2/13/2012

    Love this new look of your blog...looks fab....recipe sounds yum...

    ReplyDelete
  2. kristin2/13/2012

    Girrrrrrlllll!!! This LOOKS SOoOoOoOo GOOD!!! Gonna make this tonight for our 14 year wedding anniversary along with Emeril's key lime pie, inshaAllah. You are the Noor of my kitchen ;) Keep them coming, hehe!

    ReplyDelete
  3. Noor2/13/2012

    Thanks Kitchen and Kristin thank you so much that's so sweet lol <3 My dh LOVEDDDDDDDDDDDDD This inshAllah yours will as well.

    ReplyDelete
  4. From Yeast to Zest2/13/2012

    Looks perfect... :)

    ReplyDelete
  5. turkishcuisine2/14/2012

    Salaam Noor,

    I love fish, actually fish is the only creature we can eat as seafood. must give it a try. BTW I like this new look better than the old one.

    Take care!

    ReplyDelete
  6. Noor2/15/2012

    thank you

    ReplyDelete
  7. kristin2/15/2012

    Noor! My hubby DID love this!!! Thanks again ;)

    ReplyDelete
  8. Joyce2/15/2012

    Hi Noor
    Sorry to be posting this question on an unrelated post but do you know what this spice is called in Arabic it's called stone flower in English. I got a couple of links which call it as Sheba or something like that. Any idea where I might be able to find it? I am in Kuwait by the way. Thank you
    Am also looking for that kholengan spice you mentioned. That pic of chicken Mandy with lovely charred chicken pieces is killing me :)
    Thank you
    Joyce

    ReplyDelete
  9. Noor2/16/2012

    Shaiba leaves here are found in spice markets (not at the stores) same as kholegan. I posted them here:
    http://www.yasalamcooking.com/2009/02/new-travels-being-new-spices.html

    ReplyDelete
  10. Noor2/16/2012

    I am so glad you all liked the recipe :)

    ReplyDelete

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