In her cookbook Hip Kosher, Ronnie Fein writes "Sole is the perfect choice when you want a quick dinner. The fillets are thin and cook within minutes. Other flatfish like flounder and fluke will work with this recipe and you could also substitute thicker fish like grouper, haddock, or halibut fillets (adjust cooking times)."
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 4 thin white-fleshed fish fillets (such as sole)
- 1 1/2 cups panko
- 1 1/2 teaspoons finely grated fresh lemon peel
- 1 teaspoon paprika
- 3/4 teaspoon mustard seeds
- Salt, to taste
Preparation:
1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
2. Mix the olive oil, mustard, and lemon juice and dredge the fillets in this mixture to coat them completely.
3. Mix the panko with the lemon peel, paprika, mustard seeds, and salt to taste. Mix well to blend ingredients. Dredge the fillets in the panko and press onto the fish to coat all sides.
4. Place the fish on a lightly oiled baking sheet. Bake for about 8 minutes, or until fish is cooked through and crust is lightly crispy.
YIELDS: 4 servings.
SOURCE: Ronnie Fein's Hip Kosher Cookbook
2. Mix the olive oil, mustard, and lemon juice and dredge the fillets in this mixture to coat them completely.
3. Mix the panko with the lemon peel, paprika, mustard seeds, and salt to taste. Mix well to blend ingredients. Dredge the fillets in the panko and press onto the fish to coat all sides.
4. Place the fish on a lightly oiled baking sheet. Bake for about 8 minutes, or until fish is cooked through and crust is lightly crispy.
YIELDS: 4 servings.
SOURCE: Ronnie Fein's Hip Kosher Cookbook
