Recipe by tara portee
This was quite an attractive dish and yet so simple. I came across it in one of the zaar forums, but it had never been posted. The original source was Ina Paarman Cookbook (South African) I used whiting, but I think most delicate white fish would work fine.
Top Review by nickfuegi
I'm giving this 5* really because I think it deserves it for the innovation/presentation. In terms of flavour/effort/results I should probably give it 4* but that might discourage people from trying it. That would be a mistake. I made mine in a bread tin and probably underbaked by 3-5mins. Give it the full 15 once the egg mix goes in. I added a little mustard, used celery/garlic salt for seasoning. Zest of whole lemon. I think the sugar should be omitted. I only used a pinch and it was noticably sweet. I'm sure that with a bit or practice and tweaking to taste this is a 5* recipe. Might not be on the first try though, but DO TRY!
- 6 sole fillets
- 1 teaspoon seasoning salt
- 1 teaspoon sugar
- 1⁄2 cup flour
- 2 tablespoons melted garlic butter or 2 tablespoons olive oil
- 1⁄2 cup mayonnaise or 1⁄2 cup sour cream
- 2 egg yolks
- 2 teaspoons grated lemon rind
- 1⁄4 cup fresh parsley, chopped
- 2 egg whites
Directions See How It's Made
- Preheat oven to 425°F (220°C).
- Season the fish with the seasoned salt and sugar, and dip in flour. Brush with garlic butter or oil on both sides.
- Place individually on ovenproof plates or in a baking dish. Place the fish in the oven and bake for 5 minutes.
- Mix the mayonnaise, egg yolks, lemon rind, and parsley. Beat the egg whites to the soft-peak stage. Fold whites into the sauce.
- Open the oven door and spoon the sauce over each fish. Bake for 10 to 15 minutes until puffed and golden brown.