Sole with Sourdough Breadcrumbs

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  • 1 large clove garlic
  • 2 slices sourdough sandwich bread
  • 2 tablespoons butter (divided)
  • 1 tablespoon roughly chopped flat-leaf parsley
  • 1 1/2 - 2 pounds petrale or Dover sole fillets  
  • Lemon wedges
  • Salt and freshly ground black pepper


Heat broiler to high and place oven rack in top third of oven.
Place garlic clove in the bowl of a food processor and pulse a few times. Tear bread into a few pieces and add to food processor. Pulse to form coarse crumbs.
Melt 1 tablespoon butter in a sauté pan over medium-high heat. Add bread crumbs and stir constantly for 5-7 minutes or until deep golden brown.
Remove from heat, stir in parsley and set aside.
Place sole on a foil-lined baking sheet. Melt remaining butter and drizzle over top of fish; season to taste with salt and pepper.
Broil fish 3-7 minutes or until just cooked through (Dover cooks very quickly, petrale takes a little bit longer). 
Remove from oven, top generously with breadcrumbs and finish with a squeeze of lemon just before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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