Baked Sole Fillets with Herbs and Bread Crumbs
Serves: 6 Servings
- 2-3 Tablespoons parsley minced
- 2-3 Tablespoons chives minced
- 1 teaspoon lemon zest finely grated
- 5 Tablespoons butter
- salt, pepper
- ⅔ cup panko bread crumbs
- 6 (about 6 oz each) sole fillets or you can use flounder
- 1 Tablespoon Dijon mustard
- 1-2 garlic cloves minced
- Preheat the oven to 325 degrees. Melt the butter in a skillet and cook the minced garlic on medium heat for about 30 seconds. Take the garlic butter off the heat. Pour all but 1 Tablespoon of the butter in a small bowl and set aside.
- Wipe the skillet with a paper towel and put the 1 Tablespoon of butter back in the skillet. Add the panko bread crumbs. Cook over medium heat, stirring frequently, until the crumbs are golden. Add ½ - 1 Tablespoon of minced herbs to the breadcrumbs. Set aside.
- Mix the rest of the minced herbs with the lemon zest.
- Pat the fish dry with paper towels. Season each side with salt and pepper. Lay the fish with the narrow end pointed away from you.Spread a thin layer of mustard on each fillet. Sprinkle with the minced herbs and lemon zest. Drizzle about a teaspoon of the garlic butter over each of the fillets.
- Roll up the fillets tightly, starting with the widest side. Place seam side down on a baking dish and drizzle the rest of the butter over the fish bundles.
- Cover with aluminum foil and bake until the center of the fish is 135 degrees. When the fish is 135 degrees in the center, (you'll need to cook it for 15-25 minutes, depending on how thick the fish is) sprinkle half the breadcrumb mixture over the fish and cook for 5 more minutes, uncovered. Sprinkle with the remaining breadcrumbs right before serving.