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Home » Recipe Index » Main Course » Seafood

Baked Sole Fillets with Herbs and Bread Crumbs

Published: Aug 6, 2012 · Modified: Apr 7, 2019 by Olga · This post may contain affiliate links

Seafood is wonderful. It's usually almost laughably easy to prepare and tastes delightfully light and fresh. For some reason, a lot of people are intimidated to try making seafood at home. Maybe because it looks and tastes so aristocratic and cultured. I've got great news for you! Fish is probably one of the easiest (and fastest) dinner options. The #1 thing to remember is not to overcook the fish.

As soon as I saw this recipe on America's Test Kitchen, I just knew that this would become one of my favorites. Sole is a very mild and delicate fish. It is very thin, so it's perfect for rolling into cute little bundles, which gives the excellent opportunity to infuse the fish with mild, aromatic flavors, like garlic, herbs, and lemon throughout the fish.

You know how breadcrumbs become soggy and gloppy when you bake them on top of a dish? Not a problem with this recipe. The breadcrumbs are cooked separately until they are golden and crunchy and then sprinkled on the fish minutes before it's ready. Some of the breadcrumbs are set aside and sprinkled on top of the fish when serving, for a fresh crunch. Genius!

Ingredients:

  • 2-3 Tablespoons parsley minced
  • 2-3 Tablespoons chives minced
  • 1 teaspoon lemon zest finely grated
  • 5 Tablespoons butter
  • salt, pepper
  • ⅔ cup panko breadcrumbs
  • 6 (about 6 oz each) sole fillets or you can use flounder
  • 1 Tablespoon Dijon mustard
  • 1-2 garlic cloves minced

Instructions:

Preheat the oven to 325 degrees. Melt the butter in a skillet and cook the minced garlic on medium heat for about 30 seconds. Take the garlic butter off the heat. Cooking the garlic will make it milder and not so powerful and robust. Pour all but 1 Tablespoon of the butter in a small bowl and set aside.Wipe the skillet with a paper towel and put the 1 Tablespoon of butter back in the skillet. Add the panko bread crumbs. Cook over medium heat, stirring frequently, until the crumbs are golden. Add ½ - 1 Tablespoon of minced herbs to the breadcrumbs. Set aside. Mix the rest of the minced herbs with the lemon zest.

Pat the fish dry with paper towels. I had a hard time finding sole fillets, and the only ones I found were very small, so I just cooked them less. I used flounder one of the times, and it turned out perfectly. You can only use thin, flat fish for this recipe. The other fish will not be able to roll properly. If you use smaller fish, serve two per person, and reduce the baking time.

Season each side with salt and pepper. Lay the fish with the narrow end pointed away from you. Spread a thin layer of  mustard on each fillet. Sprinkle with the minced herbs and lemon zest. Drizzle about a teaspoon of the garlic butter over each of the fillets. Roll up the fillets tightly, starting with the widest side. You don't need to use toothpicks of kitchen twine to hold the fish together. It keeps it's shape beautifully, because it's so flat. Place seam side down on a baking dish and drizzle the rest of the butter over the fish bundles. Cover with aluminum foil and bake until the center of the fish is 135 degrees. When the fish is 135 degrees in the center, (you'll need to cook it for 15-25 minutes, depending on how thick the fish is) sprinkle half the breadcrumb mixture over the fish and cook for 5 more minutes, uncovered.

Sprinkle with the remaining breadcrumbs right before serving.

 

 

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Comments

  1. Kayti says

    November 30, 2017 at 7:45 am

    Made this last night and it was a hit! Thank you!

    Reply
    • olgak7 says

      November 30, 2017 at 10:57 pm

      I'm so happy to hear that, Kayti. Thank you for taking the time to write.

      Reply
  2. Lolita says

    April 07, 2017 at 8:03 pm

    What a great recipe, but I did put a different twist on it...I put an asparagus spear in the middle of the sole, rolled it up and cooked it a few minutes more than you suggested. My family absolutely loved it! Both the asparagus and the fish came out perfectly! With a side dish of rice, it made a great meal! Thank you!

    Reply
  3. Kylie says

    April 07, 2015 at 9:17 pm

    HI Olga,
    This recipe was delicious! I followed your instructions exactly and the sole was very tasty! I did omit garlic as it does not agree with me and I did not have Panko crumbs so I used salad Croutons for crumbs instead. I enjoyed the end result just the same. I am on WW and this recipe was very points friendly. Thanks again for posting this recipe.

    Reply
    • olgak7 says

      April 09, 2015 at 10:15 am

      That's wonderful, Kylie. I am so happy to hear that you enjoyed this recipe. Thanks for taking the time to write.

      Reply
  4. Julia says

    January 13, 2015 at 8:39 pm

    Where did you buy sole fillets for this recipe?

    Reply
    • olgak7 says

      January 18, 2015 at 7:26 pm

      I bought them at Publix, Julia. It's a local grocery store.

      Reply
  5. Anne says

    January 01, 2014 at 7:13 pm

    This recipe looks fantastic. Used sole, wondering if it should continue to cook for 5 mins after 135 uncovered, or if you should have 135 as final cook temp....

    Reply
    • Anne says

      January 01, 2014 at 7:14 pm

      my thermometer says 145 for fish...

      Reply
      • olgak7 says

        January 02, 2014 at 12:50 am

        Hi Anne,
        I only cook it until it's 135 degrees and in my opinion, it's cooked through. However, you can cook it as long as you like, it's your food:).

        Reply
  6. Alexx says

    November 29, 2013 at 7:55 pm

    Excellent recipe! I followed each step exactly as you wrote and it turned really great. We served it with some red rice, and it was so light and delicious. Will certainly write a post about it! Thank you.

    Reply
    • olgak7 says

      December 02, 2013 at 4:43 pm

      Thank you, Alexx!
      I'm so happy to hear that you enjoyed this dish. I love seafood and this is a winner in our house.

      Reply
  7. Madz says

    April 02, 2013 at 10:07 pm

    I just cooked this recipe for dinner and we loved it!! (Hubby just said, I've been promoted to be the chef in the house! Lol!) Im Cooking it on my daughter birthday party in July! Thanks =D

    Reply
    • olgak7 says

      April 03, 2013 at 12:50 am

      Awesome, Madz! Great job! I'm so happy to hear your success story. Hope you have a great party.

      Reply
  8. lana says

    February 11, 2013 at 9:38 pm

    I couldn't find, how much minced garlic is needed?

    Reply
    • olgak7 says

      February 12, 2013 at 11:20 am

      Lana,
      Sorry about that! It's 1-2 garlic cloves. (I fixed it).

      Reply
  9. Natalya says

    February 11, 2013 at 5:30 pm

    Recipe looks yummy. What would you serve it with?

    Reply
    • olgak7 says

      February 12, 2013 at 11:27 am

      Natalya,
      This dish is very versatile. You can serve it with many things. Here are some suggestions: Mashed potatoes, Rustic Herb Potatoes, Rice, Couscous, Cauliflower Tomato Salad, Crunchy Cabbage Cucumber Salad, Green Beans.

      Reply
  10. Meenakshi says

    November 24, 2012 at 1:12 pm

    Superb recipe!
    I just made it for dinner and it was well appreciated

    Reply
  11. Alla says

    October 03, 2012 at 11:58 am

    How about using perch fillets?

    Reply
    • olgak7 says

      October 03, 2012 at 4:15 pm

      I wouldn't use perch, Alla. I don't think it will roll up really well. Sole or flounder is a very thin and delicate fish, you don't even need any effort to roll it up. I think perch is a little too firm for this. However, I've never tried it. If you ever do, let me know how it turns out.

      Reply
      • Alla says

        October 08, 2012 at 9:04 am

        I ened up using perch b/c the store didn't have Sole or flounder and perch was only $1.99/lb. I ended up being able to roll it up fine (although its a little thick) but then I wanted to stick a toothpick in to secure it and I couldn't b/c of the tough skin. By the time they had baked, all the "rolls" unrolled and ended up looking like pretzel stick twists... 🙂 I liked the flavor of the breadcrumbs, herbs, lemon, etc. but not the actual perch so much. It was very... bland even with all that flavoring. All in all, I will not be using perch again but I have some Salmon in the frezer and maybe I'll do this with salmon, just left flat?

        Reply
  12. Lea's Cooking says

    August 07, 2012 at 9:05 pm

    Wow!!! I like this recipe. Rolls are such a cute idea. I will make it this weekend for my guests:)))))
    I love your picture and this plate is soooooo beautiful 🙂

    Reply
    • olgak7 says

      August 07, 2012 at 11:32 pm

      Thank you Lea! Enjoy your guests:).

      Reply
  13. IRINA says

    August 07, 2012 at 6:05 pm

    Can you use the snapper fillet for this recipe?

    Reply
    • olgak7 says

      August 07, 2012 at 8:26 pm

      Hi Irina! For this recipe you need very thin, flat fish in order to roll it up properly. You can substitute flounder, but snapper is a little bit to thick. You can still make this recipe, just cook it the same way without rolling it up.

      Reply
  14. Ani K says

    August 06, 2012 at 4:57 pm

    do you think this would taste good with tilapia?

    Reply
    • olgak7 says

      August 06, 2012 at 8:09 pm

      You won't be able to roll up the tilapia, since it's a thick fish. However, you can spread it with mustard, sprinkle on the herbs, drizzle the butter on it and bake it without rolling it, and at the last minute add the breadcrumbs.

      Reply

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