Best Panko Crusted Petrale Sole With Basil Garlic And Orange Recipes

PANKO-CRUSTED SOLE WITH BASIL, GARLIC AND ORANGE

Panko-Crusted Sole With Basil, Garlic and Orange image

I found this recipe on the Progresso website. I haven't had a chance to try it, but it sounds interesting. This recipe contains panko-crusted sole (or other thin white fish fillets) and is garnished with a mixture of garlic, serrano or jalapeno chiles, basil and grated orange peel.

Provided by Crafty Lady 13

Categories < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
4 1/2 teaspoons chili powder
1 tablespoon gray salt
1 teaspoon fresh ground black pepper
3 eggs, well beaten
1 1/2 cups panko breadcrumbs, crispy breadcrumbs
1 lb petrale sole (8-12 fillets) or 1 lb other thin white fish fillet, cleaned, skinned (8-12 fillets)
1/3-1/2 cup extra virgin olive oil
2 tablespoons thinly sliced garlic
1 serrano peppers or 1 jalapeno chile, thinly sliced
gray salt (optional)
fresh ground black pepper (optional)
1 1/2 cups fresh basil leaves
1 tablespoon grated orange peel

Steps:

In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
In 12-inch nonstick skillet, heat 1/3 cup oil over high heat. Add half of the fillets, cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other side about 1 minute. Remove from skillet to warmed serving platter, cover to keep hot. Cook remaining fillets, adding more oil if neccesary. Move remaining cooked fillets to platter, cover to keep hot.
Add garlic an chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
Arrange fillets on serving platter or individual plates, top with the basil, garlic and orange mixture.

Nutrition Facts : Calories 557.2, Fat 26, SaturatedFat 4.6, Cholesterol 213.1, Sodium 472.9, Carbohydrate 45.9, Fiber 4.3, Sugar 3.2, Protein 34.3

PAN-SEARED PETRALE SOLE WITH LOCAL WINTER VEGETABLES

Pan-Seared Petrale Sole with Local Winter Vegetables image

Provided by James Boyce

Categories Fish Garlic Onion Vegetable

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

4 (6- to 8-ounce) fillets Petrale sole*
3 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons olive oil
2 small leeks (white and pale green parts only), halved lengthwise, rinsed, and thinly sliced
2 cloves garlic, finely chopped
2 tablespoons unsalted butter
1 bunch broccolini (6 to 8 ounces), quartered**
1 1/2 cups baby cauliflower, quartered (about 4 heads)***
1/2 pound green beans, trimmed
*Lemon sole, gray sole, or flounder may be substituted.
**Broccolini is sometimes called baby broccoli. If unavailable, use 1 1/2 cups broccoli florets (about 1 head).
***If baby cauliflower is unavailable, use 1 1/2 cups cauliflower florets (about 1 head).

Steps:

Sprinkle fillets with 2 1/2 teaspoons salt and 1 teaspoon pepper. In large nonstick skillet over moderately high heat, heat 1/2 tablespoon oil until hot but not smoking. Working in two batches (wipe pan clean and add 1 1/2 teaspoons oil between batches), fry fish until golden, about 3 minutes per side. Transfer to platter and loosely cover with foil to keep warm.
In large nonstick skillet over moderate heat, heat remaining tablespoon oil. Add leeks and garlic and sauté 2 minutes. Add butter, broccolini, cauliflower, and green beans and sauté until vegetables are crisp-tender, about 8 to 10 minutes.
Transfer vegetables to serving platter and sprinkle with remaining teaspoon salt and 1/2 teaspoon pepper. Top with fish and drizzle with any butter and pan juices remaining in skillet.

PANKO CRUSTED PETRALE SOLE WITH BASIL, GARLIC AND ORANGE

Panko Crusted Petrale Sole with Basil, Garlic and Orange image

Dinner ready in 20 minutes! Enjoy crispy sole fish made with Progresso® bread crumbs.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

1/2 cup Gold Medal™ all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon gray salt
1 teaspoon freshly ground black pepper
3 eggs, well beaten
1 1/2 cups Progresso™ panko crispy bread crumbs
1 lb petrale sole or other thin white fish fillets (8 to 12 fillets), cleaned, skinned
1/3 to 1/2 cup extra-virgin olive oil
2 tablespoons thinly sliced garlic
1 serrano or jalapeño chile, thinly sliced (about 1 tablespoon)
Gray salt and freshly ground black pepper, if desired
1 1/2 cups fresh basil leaves
1 tablespoon grated orange peel

Steps:

In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
In 12-inch nonstick skillet, heat 1/3 cup of the oil over high heat. Add half of the fillets; cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other sides 1 minute. Remove from skillet to warmed serving platter; cover to keep hot. Cook remaining fillets, adding more oil if necessary.
Add garlic and chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
Arrange fillets on serving platter or individual plates; top with the basil, garlic and orange mixture.

Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 210 mg, Fat 3 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 3 g, TransFat 0 g