Parmesan sole fillets are delicious. You can add chopped macadamia nuts to give it an added flair. This dish is great served with fresh asparagus and rice. This is a great recipe to prepare for a simple dinner. It takes about 20 to 30 minutes from start to finish. The garlic fillet of sole is also great. Both of these recipes are an adaptation from a cookbook titled Quick Cuisine that was publish in the 1980’s.
Parmesan fillet of sole recipe:
¾ cup grated fresh Parmesan cheese
2 tablespoons all purpose flour
4 sole fillets (4 to 6 ounces each works well)
3 tablespoons salad oil
3 tablespoons butter or margarine
½ cup finely chopped roasted salted macadamia nuts (optional)
1. Place a 10×15 inch rimmed baking pan in oven as it preheats to 425 degrees.
2. 2. In a shallow pan, beat eggs until blended. On wax paper, combine cheese and flour. Rinse fish and pat dry. Dip each fillet in egg to coat; drain then coat with cheese mixture. Place fish in a single layer on wax paper.
3. Remove pan from oven; add oil and butter and swirl until butter is melted. Lay a fillet in pan, turning to coat with butter-oil mixture. Repeat with remaining fillets, arranging pieces slightly apart in pan. Sprinkle with nuts. (optional)
4. Bake, uncovered, in a 425 degree oven until fish flakes when poked in the thickest part with a fork (7 to 10 minutes). Transfer fish to a warm platter. Garnish with parsley springs and lemon wedges. Makes 4 servings.
Garlic fillet of sole recipe:
½ cup butter or margarine
¼ cup finely chopped garlic
1 pound sole fillets
Salt and pepper
1 tablespoon water
2 tablespoons salad oil
- In a small frying pan, melt 3 tablespoons of the butter over medium low heat. Add garlic and cook, stirring occasionally, until garlic just begins to turn golden (about 15 minutes). Remove from heat and keep warm.
- Rinse fish and pat dry. Season with salt and pepper to taste. In a shallow pan, lightly beat egg and water. In a wide frying pan, heat 1 tablespoon each of the butter and salad oil over medium heat until frothy. Dip each fillet in egg mixture to coat; drain. Arrange in pan; do not crowd.
- Cook, turning once, until fish flakes when poked in the thickest part with a fork (about 2 minutes total). Lift out and place on a warm platter; keep warm. Repeat until all fish is cooked, adding more butter and oil as needed.
- Pour garlic sauce over fish and garnish with lemon. Makes 3 or 4 servings.