Baked and Breaded Sole
with Buttered Potatoes and Carrots
So you think you're fancy, huh? Well, here’s an elegant fish recipe worthy of the upper crust—literally. The sole fillets are topped with an herbed panko and Parmesan crust that gets nicely browned in the oven. It looks pretty highfalutin, but really, making it is as easy as can be.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Sole
(Contains Fish)
24 ounce
Yukon Gold Potatoes
3 unit
Carrots
1 unit
Lemon
2 clove
Garlic
¼ ounce
Parsley
2 teaspoon
Herbes de Provence
½ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Peel carrots, then cut into 2-inch lengths. Cut each piece into ½-inch-thick wedges. Cut potatoes into ½-inch cubes. Toss carrots and potatoes with a drizzle of olive oil and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, about 25 minutes, tossing halfway through.
Mince or grate the garlic. Zest lemon, then cut into wedges. Finely chop parsley.
In a a small bowl, combine Parmesan, herbs de Provence, 1 tsp lemon zest, panko, garlic, and a drizzle of olive oil. Season with salt and pepper.
Pat sole dry with a paper towel, then place on a lightly oiled baking sheet. Brush with a drizzle of olive oil and season with salt and pepper. Press crust mixture into tops of fillets to adhere. Bake in oven until fish is opaque and crust is lightly browned, 8-10 minutes. TIP: For an extra-crispy crust, heat broiler and broil fillets until crust is a deep golden, about 1 minute.
Once potatoes and carrots are done, transfer to a large bowl along with 2 TBSP butter and a large pinch of parsley. Toss to combine and melt butter. Season with salt and pepper.
Divide veggies between plates and serve with sole. Garnish with remaining parsley and serve with lemon wedges for squeezing over.
