Baked Lemon Sole with Parmesan Crust


serves: 4
4 fillets lemon sole
100 g white breadcrumbs
50 g fresh parmesan, grated
4 tbsp butter, melted
2 tbsp olive oil

for the salsa

6 plum tomatoes, deseeded and chopped
6 salad onions, finely chopped
juice of 1 lemon
15 g pack basil, chopped
salt and freshly ground black pepper


1. Preheat the oven to 200°C, 400°F, Gas Mark 6.

2. Place the fish skin-side down in an ovenproof dish.

3. Mix the remaining fish ingredients together and divide between the four fish fillets. Season well.

4. Bake for 25-30 minutes until golden.

to make the salsa

1. Mix all the ingredients together and refrigerate.

2. Serve with the crusted fish and a fresh green salad.

What did you think?

31 people have helped to review this recipe. Thankyou!

Suprised by the outcome
posted by Michael @ 11:20AM, 4/21/07
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.
posted by Andrea @ 02:33PM, 2/20/08
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
posted by Nicky @ 06:24AM, 3/14/08
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!
Really Good!!!!!!
posted by Mary Jane @ 7/22/08 @ 08:14PM, 7/22/08
I had frozen Dover Sole also thawed them in cold water. Made the bread crumb mixture but added some lemon juice and fresh chopped parsley to the mixture..Patted it on top of the sole and baked in a 400 oven for 25 mins. It was crispy,juicy and delicious. Plus so easy to prepare. I did spray my pan with Pam and I think that helped keeping the fish from sticking to the bottom.
Superb !
posted by Gavin @ 04:24PM, 11/17/08
Excellent recipe, however next time will cut the butter down to match the olive oil to make it less fattening! Went well with a hot cooked salsa type sauce and roast potatoes with rosemary.
posted by Liz @ 08:05AM, 3/16/09
What a great recipe! So quick and easy to prepare. The crust keeps the fish beautifully moist. As I only had 2 sole fillets, I cooked them for my husband and I but gave the children fish fingers. My 8 year old tried the lemon sole and preferred it to her fish fingers. Will definitely be using this recipe again, but will have to buy 3 fish instead of 2 next time!
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