Prep 10 mins
Cook 20 mins
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.
- 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
- 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.
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!
What an absolutely beautiful presentation. I baked mine 10 minutes and was tempted to remove it from the oven - didn't want a dried out souffle, but went ahead and baked the final 5 minutes. I'm so glad I did. It made all the difference in the appearance and puffiness - just perfect. Did I mention it tastes wonderful? I'm not sure what the sour cream is for as it's not mentioned in the instructions so I added 1/4 cup to the mayo. The lemon seemed just right to me.
This recipe was delicious, and best of all, easy to prepare. Even my daughter, who claims not to like fish, had a second helping! I modified the ingredients slightly, in accordance with the reviews below: I added the zest of one large lemon, added a heaping spoonful of yogurt (in place of sour cream) to the mayo mixture, and threw in a handful of parsley which I had frozen during the summer glut. Next time I will be a little less generous with the seasoning salt - I thought the result was a little on the salty side. Served with Thai rice and a green salad - a fine meal, which was appealing to the eye as well.