Toasting the breadcrumbs in a skillet ensures a crisp and golden crust on the fish.
- 1/3 cup fine, dry, unseasoned breadcrumbs
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 1 pound sole fillets
- 1 tablespoon extra-virgin olive oil
- 1/2 cup Tarragon Tartar Sauce (see recipe link)
- Lemon wedges
Companion recipe: Tarragon Tartar Sauce
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
Place breadcrumbs, salt and pepper in a small dry skillet over medium heat. Cook, stirring, until toasted, about 5 minutes. Remove from heat. Brush both sides of each fish fillet with oil and dredge in the breadcrumb mixture. Place on the prepared baking sheet.
Bake the fish until opaque in the center, 5 to 6 minutes.
Meanwhile, make Tarragon Tartar Sauce.
To serve, carefully transfer the fish to plates using a spatula. Garnish with a dollop of the sauce and serve with lemon wedges.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
229 calories; 10g total fat; 2g total saturated fat; 59mg cholesterol; 444mg sodium; 11g carbohydrates; 1g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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