Sole With Lemon Souffle Topping

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. Preheat oven to 425°F (220°C).
2. Season the fish with the seasoned salt and sugar, and dip in flour. Brush with garlic butter or oil on both sides.
3. Place individually on ovenproof plates or in a baking dish. Place the fish in the oven and bake for 5 minutes.
4. Mix the mayonnaise, egg yolks, lemon rind, and parsley. Beat the egg whites to the soft-peak stage. Fold whites into the sauce.
5. Open the oven door and spoon the sauce over each fish. Bake for 10 to 15 minutes until puffed and golden brown.