PETRALE SOLE BAKED RECIPES

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PARMESAN-CRUSTED SOLE | RECIPE - RACHAEL RAY SHOW



Parmesan-Crusted Sole | Recipe - Rachael Ray Show image

This fish dinner whips up in no time with items you already have in your pantry

Provided by Rachael Ray

Number Of Ingredients 8

4 sole filets
Kosher salt and fine black pepper
1/4 cup mayonnaise
1 cup grated Parmagiano-Reggiano
1/2 cup finely chopped parsley leaves
2 tablespoons finely chopped thyme leaves
1 lemon
cut into wedges

Steps:

  • Preheat the broiler and position the rack one step down from the middle of the oven
  • Lay fish out evenly on a baking sheet and season each filet with salt and pepper
  • Slather each piece with mayo then cover completely with grated Parm and the herbs
  • Place sheet tray in the oven and close the door
  • Set a timer for 3 and a half minutes but keep an eye on the fish—it will cook quickly
  • When it’s ready, the Parm should be golden and crusted, and the fish should be cooked through
  • Remove from oven and serve with lemon wedges alongside
  • MORE: Fish Salpicn Fish in a Sack Fish Bake

PANKO CRUSTED PETRALE SOLE WITH BASIL, GARLIC AND ORANGE ...



Panko Crusted Petrale Sole with Basil, Garlic and Orange ... image

Dinner ready in 20 minutes! Enjoy crispy sole fish made with Progresso® bread crumbs.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 13

1/2 cup Gold Medal™ all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon gray salt
1 teaspoon freshly ground black pepper
3 eggs, well beaten
1 1/2 cups Progresso™ panko crispy bread crumbs
1 lb petrale sole or other thin white fish fillets (8 to 12 fillets), cleaned, skinned
1/3 to 1/2 cup extra-virgin olive oil
2 tablespoons thinly sliced garlic
1 serrano or jalapeño chile, thinly sliced (about 1 tablespoon)
Gray salt and freshly ground black pepper, if desired
1 1/2 cups fresh basil leaves
1 tablespoon grated orange peel

Steps:

  • In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
  • In 12-inch nonstick skillet, heat 1/3 cup of the oil over high heat. Add half of the fillets; cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other sides 1 minute. Remove from skillet to warmed serving platter; cover to keep hot. Cook remaining fillets, adding more oil if necessary.
  • Add garlic and chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
  • Arrange fillets on serving platter or individual plates; top with the basil, garlic and orange mixture.

Nutrition Facts : Calories 550 , CarbohydrateContent 45 g, CholesterolContent 210 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 29 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 2130 mg, SugarContent 3 g, TransFatContent 0 g

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