PANKO SOLE

PANKO SOLE image

Categories Fish

Yield 4

Number Of Ingredients 9

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3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons lemon juice
4 thin white-fleshed fish fillets (such as sole)
1 1/2 cups panko
1 1/2 teaspoons finely grated fresh lemon peel
1 teaspoon paprika
3/4 teaspoon mustard seeds
Salt, to taste

Steps:

1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). 2. Mix the olive oil, mustard, and lemon juice and dredge the fillets in this mixture to coat them completely. 3. Mix the panko with the lemon peel, paprika, mustard seeds, and salt to taste. Mix well to blend ingredients. Dredge the fillets in the panko and press onto the fish to coat all sides. 4. Place the fish on a lightly oiled baking sheet. Bake for about 8 minutes, or until fish is cooked through and crust is lightly crispy.