Parmesan Crusted Sole

Carbs Per Serving: no counts provided
Effort: Easy


2 fillets sole or flounder
lemon juice (or ReaLemon)
salt pepper
garlic powder
onion powder
6 tablespoons grated parmesan cheese
2 tablespoons butter

How to Prepare:
Preheat the broiler. Spray a pan lined with aluminum foil with Pam or brush
with olive oil.
Rinse the fish in cold water and cut away any parts with bones.
Lay the fish on the pan. Drizzle with lemon juice. Sprinkle salt, pepper, garlic powder and onion powder to taste. Sprinkle each fillet with 3 tablespoons grated Parmesan cheese (or more to taste). Using a knife, place small pieces of butter on the fish (not too close together).

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2 thoughts on “Parmesan Crusted Sole”

    1. You can estimate the cooking time according to the thickness. Allow 10 minutes of cooking time per inch if fresh. Allow 15 minutes per inch if fresh and sauced. Cook for 20 minutes per inch if frozen. After preparation, be sure to thoroughly wash the cutting board, hands and countertop – whatever has come into contact with the fish.

      Many chefs add a little lemon or lime juice or wine when cooking fish. The acid helps to neutralize the enzymes that cause the fish smell.

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