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Macadamia Parmesan Sole

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  Eggs 2 Large
  Freshly grated parmesan cheese 3⁄4 Cup (12 tbs)
  All purpose flour 2 Tablespoon
  Sole fillets 24 Ounce (4 In Number, 6 Ounce Each)
  Salad oil 3 Tablespoon
  Butter/Margarine 3 Tablespoon
  Chopped roasted salted macadamia nuts 1⁄2 Cup (8 tbs)
  Watercress sprig/Parsley sprigs 2
  Lemon halves 4

Put a 10- by 15-inch rimmed baking pan in oven as it preheats to 425°.
In a 9- or 10-inch-wide pan, beat eggs to blend.
On a piece of wax paper, mix cheese and flour.
Rinse fish 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 nuts.
Bake, uncovered, in a 425° 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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Macadamia Parmesan Sole Recipe