Preparation : 5 min
Cooking : 5 min
250 calories/serving
Ingredients
250 calories/serving
Ingredients
2 sole fillets 300 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 eggs size large
2 tbsp bread crumbs 16 g
1 tbsp olive oil 15 mL
1/2 lemons, cut into quarters [optional] 60 g
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Method
Pat-dry the fillets, then season with salt and pepper.
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 eggs size large
2 tbsp bread crumbs 16 g
1 tbsp olive oil 15 mL
1/2 lemons, cut into quarters [optional] 60 g
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Method
Pat-dry the fillets, then season with salt and pepper.
Prepare 2 shallow dishes: beat the egg in one, and put the bread crumbs in the other. Dip one fillet at the time in the egg, let the excess egg drip off before coating the fillet with the bread crumbs. Turn the fillets to coat both sides.
Heat the oil in a skillet over medium heat. Sauté the fish 2 min on each side, until the bread crumb coating becomes golden-coloured. Serve on the warmed plates with optional lemon quarters on the side.
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