Crispy Baked Fillet Of Sole Recipe
Ingredients
| 1 1/2 pounds sole fillets | ||
| Onion | 3/4 Cup (16 tbs), finley chopped | |
| 1/2 cup acceptable vegetable oil | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| Lime rind | 2 Teaspoon, grated | |
| Grated ginger | 1 Tablespoon | |
| Light soy sauce | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground white pepper | 1/4 Teaspoon | |
| Vegetable oil spray | ||
| Plain bread crumbs | 1 1/4 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, finely chopped | |
| Green onion | 2 Tablespoon, finley chopped | |
Directions
Rinse fish and pat dry.
Set aside.
In a small bowl, combine onion, oil, lime juice and rind, ginger, soy sauce, salt and pepper.
Set aside.
Lay fillets in a baking dish and pour liquid mixture over all, turning fillets to coat evenly.
Cover and refrigerate several hours or overnight.
Preheat oven to 450° F.
Lightly spray a baking dish with vegetable oil.
In a pie plate, combine bread crumbs, parsley and green onion.
Mix well and set aside.
Remove fillets from marinade and dredge in crumb mixture.
Place fillets in prepared baking dish and bake 15 to 18 minutes, or until fish flakes easily with a fork.
Set aside.
In a small bowl, combine onion, oil, lime juice and rind, ginger, soy sauce, salt and pepper.
Set aside.
Lay fillets in a baking dish and pour liquid mixture over all, turning fillets to coat evenly.
Cover and refrigerate several hours or overnight.
Preheat oven to 450° F.
Lightly spray a baking dish with vegetable oil.
In a pie plate, combine bread crumbs, parsley and green onion.
Mix well and set aside.
Remove fillets from marinade and dredge in crumb mixture.
Place fillets in prepared baking dish and bake 15 to 18 minutes, or until fish flakes easily with a fork.
Chef
