Baked Sole Fillets with Herbs and Bread Crumbs
Appears in Cook's Illustrated March/April 2011
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...