Prep 8 mins
Cook 12 mins
My daughter has been wanting to try fish recipes but does not like a real 'fishy' taste. She found this recipe in the April 2005 edition of the All You magazine. It is served with shredded zucchini and sliced new potatoes. ( I was informed to add that too) :)
- 2 large eggs
- 177.44 ml breadcrumbs, plain
- 4.92 ml fresh thyme or 2.46 ml dried thyme
- 1.23 ml salt
- 1.23 ml pepper
- 907.18 g sole fillets, lemon may also substitute flounder, red snapper or 907.18 g striped bass
- 29.58 ml extra virgin olive oil
- 29.58 ml unsalted butter
- In a shallow bowl, beat eggs. In another shallow bowl, combine the following four ingredients.
- Dip the fish pieces into the crumbs, into the egg, and than into the crumbs again. Pat crumbs into fish fillets.
- In 12-inch non-stick skillet, heat 1 tablespoon butter and 1 tablespoon oil until butter melts. Add 2 pieces of fish and cook. Only turn fish once while browning both sides, approximately 6 minutes.
- When fillets are golden brown add remaining butter, oil, and fish. Repeat the steps above to cook fillets.
Great recipe. Easy, too. I used hake instead of sole, and I think tilapia would work well also. Made for Spring 2014 PAC.
Nice flavour and very easy to make. I didn't have nearly enough crumb mixture so I had to stop and make another batch. The next time I make this, I will increase the crumbs by another 1/2 cup at least. I used Italian bread crumbs as that was what was in my pantry. Thx for posting this!
Easy and delicious! Quick to prepare and really showcased the Sole.