Baked Sole Fillets with Herbs and Bread Crumbs

Name: Baked Sole Fillets with Herbs and Bread Crumbs
Yield: Serves 6
Ingredients: 3 tablespoons, minced fresh parsley leaves; 3 tablespoons, minced fresh chives; 1 tablespoon, minced fresh tarragon leaves (see note); 1 teaspoon, finely grated zest from 1 lemon; 5 tablespoons, unsalted butter, cut into pieces; 2 , medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 6 boneless, skinless, sole fillets, or flounder fillets, (about 6 ounces each) (see note); , Kosher salt and ground black pepper; 1 tablespoon, Dijon mustard; 2/3 cup, panko bread crumbs; , Lemon wedges for serving

18 comments

Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV

Main Courses

Fish & Seafood

Weeknight

Delicate sole demands precise timing and a gentle touch. Was there a way to roll those requirements into a more fail-safe approach?

SERVES6

TIME1 hour

has video

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...

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