About this recipe:Simply delicious sole fillets, breaded in an herby breadcrumb mixture and pan fried in butter till crisp. You can use dried herbs, if liked. I love sole, so I often make this recipe with fresh sole but you can of course make it with cod, haddock or other fish.
1 lemon, juiced
80g dried breadcrumbs
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper to taste
4 sole fillets (or other white fish)
1 knob butter
lemon wedges, to serve
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Method Prep:10min › Cook:10min › Ready in:20min
In a small bowl beat eggs with lemon juice. In another bowl combine breadcrumbs, dill, parsley, salt and pepper.
Dip sole fillets in egg mixture to coat, then dip in breadcrumbs, turning several times to coat well; set aside on a large plate.
Heat butter in a large frying pan and fry fillets for 3 to 4 minutes per side, until nicely browned. Squeeze fresh lemon juice on top before serving.