Almond-crusted Sole

Almond-crusted Sole
Photo by James Baigrie

Ingredients

  • About ½ tsp. freshly ground black pepper
  • 2 tablespoons minced flat-leaf parsley
  • Fresh lemon wedges
  • Fresh lemon wedges
  • About ½ tsp. kosher salt
  • ½ cup panko (Japanese bread crumbs)
  • ½ cup panko (Japanese bread crumbs)
  • + 10 more ingredients
    • 1/3 cup slivered almonds
    • 4 Pacific sole fillets (6 oz. each)
    • ½ cup finely grated parmesan cheese
    • 2 tablespoons minced flat-leaf parsley
    • ½ cup finely grated parmesan cheese
    • 1 teaspoon finely shredded lemon zest
    • 3 teaspoons olive oil, divided
    • 3 teaspoons olive oil, divided
    • 1 teaspoon finely shredded lemon zest
    • 4 Pacific sole fillets (6 oz. each)

1. Preheat oven to 475° with a rack set at the top level. Sprinkle both sides of fillets with 1/2 tsp. each salt and pepper, then set on a baking sheet lined with foil. Brush tops of fillets with 2 tsp. olive oil and squeeze a little lemon on top. 2. Combine panko, parmesan, nuts, parsley, zest, ...

View full recipe at My Recipes

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