Monday, July 29, 2013

Panko Crusted Fish with Herb Dipping Sauce

I was talking to my friend the other day about fish recipes for people who dont love fish.

This panko crusted sole is not super fishy and has a pleasantly mild, crispy coating.

The recipe calls for Old Bay Seasoning, I used Lawrys Chicken seasoning because thats all I had and it worked great too.

If you are in a hurry or dont want to make the dipping sauce just serve the fish as is or with lemon wedges.

Panko-Crusted Fish with Herb Dipping Sauce
Martha Stewart Everyday Food Magazine

1-2 large eggs, beaten
2 Cups panko crumbs (Japanese bread crumbs)
1 Tbsp Old Bay fish seasoning (or other such as Lawrys)
2 Tbsp Olive oil
1 Tbsp dried Parsley flakes, optional
7-8 sole fillet ( I used frozen fillets then prepared and cooked without thawing first)

1/2 Cup mayonnaise
2 Tbsp dried parsley flakes (1/4Cup fresh, chopped parsley)
1 Tbsp Dijon mustard
1 Tbsp lemon juice
2 tsp horseradish

Preheat oven to 475F.

Place egg in a shallow dish, season with salt and pepper.
Combine panko, seasoning, oil and parsley flakes in another shallow bowl.
Dip sole fillet in egg mixture and then in crumb mixture, pressing on the crumbs to make them stick.
Lay the fish on a baking sheet leaving some room between.
Bake without turning the fish over 12-15 minutes or until the fish is lightly browned on the bottom.

Meanwhile, make sauce.
Mix mayo, parslely, dijon, lemon and horseradish in a small bowl.
Season with salt and pepper.

Serve fish with dipping sauce, lemon wedges, roasted potatoes and a salad.