Sole with Lemon Caper Panko Topping
A couple of sole fillets have been thawing in my fridge for several days while I tried to find a tasty way to prepare them. Finally, I was inspired by this post and the result was a quick and easy recipe for a Sunday dinner for one. A much tastier meal than the sole-asparagus roll ups I had a while ago.
Sole Sunday Dinner - Lemon caper Panko topped sole fillets, pan-fried potatoes and microwaved broccoli florets with Ranch dressing.
Sole with Lemon Caper Panko Topping - serves 1
2 fillets of sole, patted dry and seasoned with salt and pepper
2 tbsp butter
2 tsp lemon juice
1/2 tbsp capers, drained
1/2 tsp dried parsley
pinch or two of sweet paprika
1/4 cup Panko bread crumbs
Preheat oven to 350 deg Fahrenheit
Line a baking sheet with aluminum foil or parchment paper and lay your fillets of sole on the sheet long straight sides together.
In a non-stick frying pan over medium heat, melt butter until it starts to bubble a bit, then add capers, parsley, lemon juice and paprika to the pan. Stir together and cook for a minute or so. Add the Panko bread crumbs and mix well, sauteing for a few minutes. You don't want to brown them as you'll do that under the broiler.
Spoon the Panko topping evenly over the fillets of sole and bake in the preheated oven for 10 minutes.
Turn on the broiler to high, then transfer the baking sheet to a shelf at least 4 inches from the broiler element. This is the second one from the top in my stove.
Set your timer for one minute, check for browning level, replace the baking sheet back in the oven and continue checking at 10-15 second intervals until done. Be careful as the Panko can go from pale to burnt in a very short period.
Serve with the starch and vegetables of your choice.
Sole Sunday Dinner - Lemon caper Panko topped sole fillets, pan-fried potatoes and microwaved broccoli florets with Ranch dressing.
Sole with Lemon Caper Panko Topping - serves 1
2 fillets of sole, patted dry and seasoned with salt and pepper
2 tbsp butter
2 tsp lemon juice
1/2 tbsp capers, drained
1/2 tsp dried parsley
pinch or two of sweet paprika
1/4 cup Panko bread crumbs
Preheat oven to 350 deg Fahrenheit
Line a baking sheet with aluminum foil or parchment paper and lay your fillets of sole on the sheet long straight sides together.
In a non-stick frying pan over medium heat, melt butter until it starts to bubble a bit, then add capers, parsley, lemon juice and paprika to the pan. Stir together and cook for a minute or so. Add the Panko bread crumbs and mix well, sauteing for a few minutes. You don't want to brown them as you'll do that under the broiler.
Spoon the Panko topping evenly over the fillets of sole and bake in the preheated oven for 10 minutes.
Turn on the broiler to high, then transfer the baking sheet to a shelf at least 4 inches from the broiler element. This is the second one from the top in my stove.
Set your timer for one minute, check for browning level, replace the baking sheet back in the oven and continue checking at 10-15 second intervals until done. Be careful as the Panko can go from pale to burnt in a very short period.
Serve with the starch and vegetables of your choice.