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, ...
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