Macadamia Parmesan Sole
This makes a quick dinner you can get it on the table in less than 30 minutes and it's easy enough for a work night. You could substitute Tilapia or any other mild white fish for the sole. From Sunset Kitchen Cabinet.
- Ready In:
- 2 large eggs
- 3⁄4 cup freshly grated parmesan cheese
- 2 tablespoons all-purpose flour
- 4 sole fillets (4 to 6 ounces each)
- 3 tablespoons salad oil
- 2 -3 tablespoons butter or 2 -3 tablespoons margarine
- 1⁄2 cup finely chopped roasted salted macadamia nut
- watercress or parsley sprig
- lemon, halves
- Put a 10- by 15-inch rimmed baking pan in oven as it preheats to 425 degrees F.
- In a 9- or 10-inch-wide pan, beat eggs to blend. On a piece of wax paper, mix Parmesan cheese and flour. Rinse sole and pat dry. Dip in egg to coat, drain off excess, then coat fish in cheese mixture. Set fish in a single layer on wax paper.
- Remove heated pan from oven; add oil and butter and swirl until butter is melted. Lay a piece of fish in pan; turn to coat with butter. Repeat with remaining fish, arranging pieces slightly apart in pan. Sprinkle fish evenly with macadamia nuts.
- Bake, uncovered, in a 425-degree F. oven until fish is just opaque in thickest part (cut to test), 7 to 10 minutes. With a wide spatula, transfer fish to a platter. Garnish with watercress and lemon halves.
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Originally rated on 5/21/09 - This recipe made it into my book#266453. 5+ stars!! We loved this recipe and it will go into my favorites file. It was so easy to prepare, too! I followed the recipe exactly, except I used flounder. The parmesan gives a slightly crispy coating and the roasted macadamia nuts really push the flavor and texture over-the-top. I had never bought roasted, salted macadamia nuts before. think they are much better than unroasted. Great fish recipe!! ~Made for ZWT5 Epicurean Queens~
I was really surprised by the taste of this recipe...I expected a much stronger parmesan cheese flavor, but it was very subtle. The egg made the flour and parmesan mixture stick perfectly to the fish, and the melted butter and oil allowed the fish to soak up a wonderful buttery taste, while allowing it to be slightly crispy. The macadamia nuts were a perfect complement to the fish. I used tilapia, because thats what I had on hand. I enjoyed a nice Pinot Grigio with this fish. Thanks so much for posting. I will make this easy recipe again. Made for ZWT5 for the Saucy Senoritas.