A Simple Fish Supper - Sole with Crispy Fresh Breadcrumbs

 

I decided to cook some fish for Friday.  I adore sole. It is one of my favorite cuts of fish.  It is so delicate and has such a beautiful flavor. It can be a bit pricey unfortunately.  Every so often, however, I like to enjoy a meal of it.  Sometimes I get lucky (like today) and am able to find it on offer! It is always a real treat when I do!

Sole is a type of flat fish. It has a very delicate texture and mild, sweet flavor which makes it real pleasure, both to eat and to cook! One thing I really love about it is that there are not a lot of bones in this fish.  There is nothing worse than bony fish.  I am not a huge fan.  For me it is a texture thing. Once a bone gets in my mouth, I struggle to eat the rest.

  

Today I decided to cook it very simply.  I wanted the delicate flavor of this beautiful fish to shine. I simply seasoned it lightly and dusted it with flour before quickly pan-frying it to delicious perfection. 

I finished it off with a sprinkle of soft fresh breadcrumbs that I had fried in butter until crisp and golden brown.  Oh my!  This was some good.  That delicate perfectly cooked fish, those crispy breadcrumbs, a wedge of lemon for squeezing.  This was the perfect fish dish!

I enjoyed it simply with some rice and an assortment of fresh vegetables.  This was the perfect fish dish to enjoy on a Friday. So perfect that I would even serve it to company.  Well, maybe I would amp up the sides for company.  Some boiled baby potatoes and petits pois would be wonderful!

Simple sides for an elegant and delicious fish dish.

 

INGREDIENTS NEEDED TO MAKE

FILLET OF SOLE WITH CRISPY

FRESH BREADCRUMBS

 Just a few simple ingredients. Buy the best that you can afford.

• 1 1/2 pounds of sole or other mild flavored fish, skinned
• 70g plain flour (1/2 cup)
• fine sea salt and freshly ground black pepper to taste
• 2 TBS olive oil
• 3 TBS butter
• 2 large slice of stale bread, made into coarse crumbs
• 2 lemons quartered

  

You can use any type of mild flavored white fish for this recipe. I love sole. It has a delicate flavor that never slaps you in the face. I am not a huge fan of "fishy" tasting fish.  Actually, I have been taught that if fish smells or tastes too fishy, it isn't really good fish.

You may or may not need the full amount of flour. It is only used to dust the fish.

I used a couple slices of stale sour dough bread that I bought at the shops. Any good white bread will do. I have never made this with whole wheat bread but I can't see why you couldn't use that either.

I used salted butter and light olive oil.  

  

HOW TO COOK

FILET OF SOLE WITH

CRISPY FRESH BREADCRUMBS 

A simple method with the most delicious results.

1. I like to make the breadcrumbs first as the fish cooks quite quickly.  It's nice to have the breadcrumbs all ready to go.  (I do this in the food processor. Just pop in a few slices of bread and blitz to fine soft breadcrumbs.)
2. Melt 2 TBS of butter in a large skillet. Once it begins to foam, tip in the breadcrumbs. Cook stirring and tossing together in the butter until golden brown. (Keep an eye on them as they can burn really quickly once they start to turn.)
3. Tip out onto a plate lined with paper towels.  Set aside and keep warm. Wipe out the skillet.
4. Season the fish fillets with salt and black pepper.  Dust with flour lightly, shaking off any excess. If the fillets are very thin, you can sandwich two together into one fat fillet prior to seasoning and dusting. 
5. Heat the olive oil along with 1 TBS of butter in the skillet over medium high heat until the butter begins to foam, swirling them to mix together.  Add the fish fillets, presentation side down.  (Presentation side is the side you wish to show upper side when you serve the fish.)
6. Cook quickly, browning on both sides and allowing no more than 2 minutes per side.  Place onto a heated serving platter, scatter the crispy breadcrumbs over top and garnish with lemon wedges.  Serve immediately. (Do use the lemon. It really adds a lovely chef's kiss of flavor to the dish!)

  

HINTS & TIPS 

FOR COOKING FISH TO PERFECTION

EVERY TIME

Fish literally only takes a few minutes per side (depending on the thickness) of your fish filets to cook.

GRILLED:

Sturdy and fatty fish, including grouper, salmon, tuna, swordfish and shark all grill beautifully. Make sure you have a very clean grill. Oil it lightly before adding the fish, then leave the fish alone. If the grill is properly heated and prepared, the fish will develop a nice crust and release when cooked. For more delicate types of fish, such as sole, Cod or haddock, using a fish basket makes the job easier. Just be sure to remove the cooked fish from the basket as quickly as possible so that it doesn't stick, or do like Nigella and cook it on a sheet of foil on the grill. The fish is done when it flakes easily with a fork.

STEAMED:

To steam fish, place water or stock in a large saucepan and add seasoning ingredients (lemons, ginger etc.) Bring the liquid to a simmer, place the fish in a steaming basket and place over the simmering liquid. Don't let the liquid boil as this will cook the fish too quickly and it could overcook in seconds. Again, the fish is done when it flakes easily with a fork.

BROILED:

Broiled fish is really tasty, especially if you season the fish well before cooking. Preheat the broiler ahead of time and then place the seasoned fish in a broiler pan 4 to 6 inches away from the heat source. Watch carefully. Thin fillets should broil without having to be turned over, but thicker filets should be carefully turned halfway through the cooking time.

  

PAN FRIED:

Using just a light coating of oil and making sure to heat your skillet or grill pan are the surest tips for a perfectly sauteed piece of fish. Also remember to let the fish cook, without disturbing it for 2 to 3 minutes to help develop a nice crust, before turning it over. Also cook it in batches rather than overcrowding the pan. Thin fillets will cook in 2 to 3 minutes on one side and then flipped and cooked for another minute or two. Turn off the heat and allow the residual heat of the pan to finish cooking the fish. Thicker fillets will take 5 to 6 minutes on the first side and then only 4 to 5 more on the second side.

POACHED:

The fish is poached in a flavored liquid which is called court bouillon. You can use any aromatic herb or vegetable in the poaching liquid. I like to use a mixture of vermouth, water, peppercorns and parsley stems. Do not let the poaching liquid boil. It should be barely simmering.

 

A FEW

OTHER FISH RECIPES

TO ENJOY

Mom always said fish was brain food. I don't know about that, but I know I love fish. Here are a few other tasty recipes for you to enjoy!

TOMATO & HERB SAUCED COD - Fish and tomatoes are a beautiful flavor combination, especially when you add some herbs into the mix. This recipe is simple and yet elegant. Simple ingredients, put together in a simple way, but with gorgeous results.  So gorgeous that I would serve it to company. 

 

PISTACHIO & LEMON DUSTED TILAPIA -Simple fish filets, coated in a dusting of finely chopped pistachio nuts and lemon zest, lightly pan-fried in a touch of oil with most delicious results. Perfectly cooked and delicious served with a wedge of lemon for squeezing.

   

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Fillet of Sole with Crispy Fresh Bread Crumbs

Yield: 4

Author: Marie Rayner

Delicately flavoured and perfectly cooked fillet of sole, topped with crisp buttery fresh bread crumbs.  I served with wedges of lemon. Perfection.

ingredients:

• 1 1/2 pounds of sole or other mild flavoured fish, skinned
• 70g plain flour (1/2 cup)
• fine sea salt and freshly ground black pepper to taste
• 2 TBS olive oil
• 3 TBS butter
• 2 large slice of stale bread, made into coarse crumbs
• 2 lemons quartered

instructions:

How to cook Fillet of Sole with Crispy Fresh Bread Crumbs

1. I like to make the bread crumbs first as the fish cooks quite quickly.  Its nice to have the bread crumbs all ready to go.  Melt 2 TBS of butter in a large skillet. Once it begins to foam, tip in the bread crumbs. Cook stirring and tossing together in the butter until golden brown. Tip out onto a place lined with paper towels.  Set aside and keep warm. Wipe out the skillet.
2. Season the fish fillets with salt and black pepper.  Dust with flour lightly, shaking off any excess. If the fillets are very thin, you can sandwich two together into one fat fillet prior to seasoning and dusting. 
3. Heat the olive oil along with 1 TBS of butter in the skillet over medium high heat until the butter begins to foam, swirling them to mix together.  Add the fish fillets, presentation side down.  Cook quickly, browning on both sides and allowing no more than 2 minutes per side.  Place onto a heated serving platter, scatter the crispy bread crumbs over top and garnish with lemon wedges.  Serve immediately.

Created using The Recipes Generator

 

 

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