Sole Fillets in an Almond Crust
A great way to put fish on the menu.
Preparation
10 minutes
Cooking
10
Portions
4
Food storage
Storage: 3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 400-450 g frozen sole fillets (one 400 g package or half a 907 g package), thawed and patted dry with a paper towel
- 60 ml (¼ cup) mayonnaise
- 5 ml (1 tsp) paprika
- Salt and pepper to taste
- 80 ml (1/3 cup) breadcrumbs
- 125 ml (½ cup or about ½ 100 g bag) slivered almonds Or 60 ml (¼ cup) of sesame seeds or any other chopped nuts. You may also choose to leave out this ingredient.
Preparation
- Place oven rack in the top position and preheat the oven to 220 °C (425 °F).
- Place the sole fillets, patted dry, side by side on a baking sheet covered with parchment paper.
- In a small bowl, add the mayonnaise, paprika, salt and pepper and mix.
- Spread a thin layer of the mayonnaise mixture over each fillet.
- In another small bowl, combine the breadcrumbs and almonds.
- Press the breadcrumb mixture on top of the fillets with your fingers.
- Bake for about 10 minutes, depending on the thickness of the fish until the fillets are done and the crust is lightly golden on top.
Tip: Use the cooking time to prepare your side dishes.
