Pan-fried sole with lemon, basil and garlic crumb
Pan-fried sole with lemon, basil and garlic crumb

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pan-fried sole with lemon, basil and garlic crumb. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Add the panko to a small non-stick pan on medium heat. See recipes for Pan-fried sole with lemon, basil and garlic crumb too. SEASON: To get the best crisp on the fish, pat both sides of the fish with paper towels until dry.

Pan-fried sole with lemon, basil and garlic crumb is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Pan-fried sole with lemon, basil and garlic crumb is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have pan-fried sole with lemon, basil and garlic crumb using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pan-fried sole with lemon, basil and garlic crumb:
  1. Take 1 cup panko breadcrumbs
  2. Take 1/2 clove garlic
  3. Make ready 4 tbsp extra virgin olive oil
  4. Take 1 lemon, zested
  5. Take 1 handful fresh basil, finely sliced
  6. Take 3 tbsp unsalted butter
  7. Prepare 4 sole fillets, skinless and deboned

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. Add remaining oil and butter to pan and repeat with remaining fish.

Instructions to make Pan-fried sole with lemon, basil and garlic crumb:
  1. Add the panko to a small non-stick pan on medium heat. Keep the crumbs moving until they start to take on colour, about 2 to 3 minutes. Use a microplane to grate in the garlic and add 2 tbsp olive oil to slightly moisten the crumbs. Keep on the heat, stirring frequently, until the crumbs are golden brown, about another 2 to 3 minutes.
  2. Remove the crumbs to a bowl and add the remaining olive oil, lemon zest, basil, and a pinch of salt. Stir together and set aside.
  3. Add the butter to a large non-stick pan on medium-high heat. Season the sole fillets with salt and a little pepper. When the butter's fully melted and starting to turn golden, add the fish and fry for 2 minutes per side. Squeeze the juice from half a lemon onto the fillets, then remove them to a serving plate.
  4. Continue cooking the butter until it's the colour of caramel. Pour the sauce over the fish, then sprinkle the crumb generously over that. Serve with the remaining lemon, cut into wedges.

Get the best of MyRecipes in your inbox. Coat the sole fillets in the seasoned flour dust off any excess. Heat a large non-stick pan and add the oil. Set three large dinner plates in a row. WHISK together lemon juice and cornstarch until smooth.

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