Macadamia Parmesan Sole Recipe
Ingredients
| Eggs | 2 Large | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| All purpose flour | 2 Tablespoon | |
| 4 sole fillets (4 to 6 oz. each) | ||
| Salad oil | 3 Tablespoon | |
| Butter/Margarine | 3 Tablespoon | |
| Macadamia nuts | 1/2 Cup (16 tbs), finely chopped | |
| Watercress or parsley sprigs | ||
| Lemon halves | ||
Directions
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.
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.
Chef
