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 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

10 Responses to Parmesan Crusted Sole

  • kristin says:

    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!

  • Noor says:

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

  • turkishcuisine says:

    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!

  • Joyce says:

    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

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