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Almond-Crusted Sole
Ingredients
- 4 Pacific sole fillets 6 oz. each
- 1/2 teaspoon kosher salt -- about
- 1/2 teaspoon freshly ground black pepper -- about
- 3 teaspoons olive oil -- divided
- Fresh lemon wedges
- 1/2 cup panko Japanese bread crumbs
- 1/2 cup finely grated parmesan cheese
- 1/3 cup slivered almonds
- 2 tablespoons minced flat-leaf parsley
- 1 teaspoon finely shredded lemon zest
Instructions
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Preheat oven to 475° with a rack set at the top level. Sprinkle both sides of fillets with 1/2 tsp. each salt and pepper, then set on a baking sheet lined with foil. Brush tops of fillets with 2 tsp. olive oil and squeeze a little lemon on top.
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Combine panko, parmesan, nuts, parsley, zest, remaining 1 tsp. olive oil, and a pinch of salt and pepper. Evenly cover fillets with almond mixture. Bake until fish is opaque in center, 6 to 8 minutes. Serve with more lemon.
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Note: Nutritional analysis is per serving.
