Be the first to Sole is a mild, bland fish, but not so with this easy macadamia and Parmesan cheese coating. It is quickly baked in the oven, so you can have this entree on the table in less than 30 minutes. Try this method with other mild whitefish like tilapia or flounder.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 2 large eggs
- 3/4 cup freshly grated Parmesan cheese
- 2 Tablespoons all-purpose flour
- 4 sole fillets (4 to 6 ounces each)
- 3 Tablespoons salad oil
- 3 Tablespoons butter or margarine
- 1/2 cup finely chopped roasted salted macadamia nuts
- Watercress or parsley sprigs
- Lemon halves
Preparation:
Put a 10- by 15-inch rimmed baking pan in oven as it preheats to 425 degrees F.
In a 9- or 10-inch-wide pan, beat eggs to blend. On a piece of wax paper, mix Parmesan cheese and flour. Rinse sole 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 macadamia nuts.
Bake, uncovered, in a 425-degree F. 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.
Yield: 4 servings
Recipe Source: The Best of Sunset (Lane Publishing)
Reprinted with permission.
In a 9- or 10-inch-wide pan, beat eggs to blend. On a piece of wax paper, mix Parmesan cheese and flour. Rinse sole 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 macadamia nuts.
Bake, uncovered, in a 425-degree F. 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.
Yield: 4 servings
Recipe Source: The Best of Sunset (Lane Publishing)
Reprinted with permission.
