Baked Lemon Sole with Parmesan Crust recipe

Suprised by the outcome

We were expecting a result that would have dried out the fish but to our delight, it was quite moist and tender. It appears that the crust (dry & fat combo mixture) acted as a blanket, keeping the moisture sealed within the sole during the bake period. My wife and I were initially hesitant to try this out. In fact, we considered breading the sole to fry instead of baking it. Still, it turned out to be a lovely meal and would certainly recommend it to others who want something simple to prepare and prefer the less exotic concoctions.

Surprised!!

I decided to try this recipe when my husband decided to thaw out some filets he had in the freezer. I am not particularly fond of fish, but tried this recipe anyway. It was really good, and fish was tender and not too fishy tasting. I expected the fish to be dry, but it was excellent.

Very Tasty

Having never cooked lemon sole before, I thought this recipe was nice and simple. The end result was fantastic - moist fish with a tasty crunchy topping.
Will definately be cooking this one again!