- 2/3 cup of Panko breadcrumbs
- 1/2 cup of freshly grated Parmesan Reggiano cheese
- 1/2 cup of Italian parsley, chopped fine
- Lemon zest (I grated one lemon on a microplane)
- 1 teaspoon Herbes de Provence
- Kirkland organic extra virgin olive oil, couple of swirls
I tossed all the crumb mixture together and set aside.
I preheated the oven to 350°F. I sprayed a 9" x 13" baking dish with "Pam". I sliced one lemon up and laid the pieces in the baking dish.
I preheated the oven to 350°F. I sprayed a 9" x 13" baking dish with "Pam". I sliced one lemon up and laid the pieces in the baking dish.
I dried the sole fillets off with paper towels. I realized I had made a big mistake by not asking for pieces all the same size. :( He gave a mishmash and I wasn't happy about it and I had to slice some to try and make them equal. My fault though for not asking.
I brushed a thin coating of Dijon mustard on each one and seasoned with kosher salt and freshly cracked pepper. I pressed the crumb mixture into each piece and rolled up.
I didn't need to put toothpicks in. I placed each piece on top of a lemon slice, open side down.
I brushed a thin coating of Dijon mustard on each one and seasoned with kosher salt and freshly cracked pepper. I pressed the crumb mixture into each piece and rolled up.
I didn't need to put toothpicks in. I placed each piece on top of a lemon slice, open side down.
I heated a fry pan to make the sauce. I put in about a tablespoon of Becel margarine and olive oil and 2 cloves of minced garlic. I fried this until the garlic was lightly browned. Then I added the juice of one lemon and about a half cup of white wine. I tossed in a couple tablespoons of capers and some more fresh parsley. I poured this around the fish, I brushed the rest of the Dijon over the top of the fish and then used the remaining crumb mixture and a little more parsley to top the fish rolls.
I put this into the oven for 25 minutes. I served this with some pan fried zucchini sticks for myself. My son also got some plain basmati rice (with the baking dish sauce) with his.
The fish was good, though I used too much Herbes de Provence, in fact - I shouldn't have used them at all - wrong seasoning for this. I used a heaping teaspoon, I'd maybe just use a light dusting of oregano next time. The sauce was also too tart and slightly bitter. I also would toast the panko first before mixing the mixture with it. Come to think of it - this stood room for lots of improvement...at least it wasn't carb heavy. The zucchini was great though. I sauteed it with olive oil and S&P until brown and tender, then sprinkled grated Parmesan and mixed it in until melted.
The fish was good, though I used too much Herbes de Provence, in fact - I shouldn't have used them at all - wrong seasoning for this. I used a heaping teaspoon, I'd maybe just use a light dusting of oregano next time. The sauce was also too tart and slightly bitter. I also would toast the panko first before mixing the mixture with it. Come to think of it - this stood room for lots of improvement...at least it wasn't carb heavy. The zucchini was great though. I sauteed it with olive oil and S&P until brown and tender, then sprinkled grated Parmesan and mixed it in until melted.
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