Lemon Sole with a Light Breadcrumb from The English Kitchen
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Lemon Sole with a Light Breadcrumb from The English Kitchen
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Recipe Notes
INGREDIENTS:
- 1 1/2 pounds of sole or other mild flavoured fish, skinned
- 70g plain flour (1/2 cup)
- fine sea salt and freshly ground black pepper to taste
- 2 TBS olive oil
- 3 TBS butter
- 2 large slice of stale bread, made into coarse crumbs
- 2 lemons quartered
INSTRUCTIONS:
- I like to make the bread crumbs first as the fish cooks quite quickly. Its nice to have the bread crumbs all ready to go. Melt 2 TBS of butter in a large skillet. Once it begins to foam, tip in the bread crumbs. Cook stirring and tossing together in the butter until golden brown. Tip out onto a place lined with paper towels. Set aside and keep warm. Wipe out the skillet.
- Season the fish fillets with salt and black pepper. Dust with flour lightly, shaking off any excess. If the fillets are very thin, you can sandwich two together into one fat fillet prior to seasoning and dusting.
- Heat the olive oil along with 1 TBS of butter in the skillet over medium high heat until the butter begins to foam, swirling them to mix together. Add the fish fillets, presentation side down. Cook quickly, browning on both sides and allowing no more than 2 minutes per side. Place onto a heated serving platter, scatter the crispy bread crumbs over top and garnish with lemon wedges. Serve immediately.