Baked Sole Fillets with Herbs and Bread Crumbs

From America's Test Kitchen Season 12: Salmon and Sole

Why this recipe works:

For our Baked Sole Fillets with Herbs and Bread Crumbs recipe, we found that rolling the sole fillets into compact bundles eased their transport from baking dish to plate. We ramped up our dish’s mild flavor with Dijon mustard and a variety of fresh herbs and flavorings. To improve its… read more

For our Baked Sole Fillets with Herbs and Bread Crumbs recipe, we found that rolling the sole fillets into compact bundles eased their transport from baking dish to plate. We ramped up our dish’s mild flavor with Dijon mustard and a variety of fresh herbs and flavorings. To improve its texture, we used a combination of minced herbs, toasted panko (Japanese-style bread crumbs), and butter, and added them to the sole at two different times in the cooking process.

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Serves 6

Try to purchase fillets of similar size. If using smaller fillets (about 3 ounces each), serve 2 fillets per person and reduce the baking time in step 3 to 20 minutes. We strongly advise against using frozen fish in this recipe. Freezing can undermine the texture of the fish, making it hard to roll. Fresh basil or dill can be used in place of the tarragon.

Ingredients

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