Ingredients
- Serves 4
- 4 whole fillets of sole or any type of fresh fish
- 75g flour
- Generous handful of dill, fennel, thyme or oregano, stalks removed and roughly chopped
- Sea salt
- Cracked pepper
- Butter
- Good quality oil
- 2 lemons
Herb Crusted Sole Fillets
Method
- Add the herbs to the flour, add a generous crack of pepper and sprinkle of salt then mix together
- Put the flour on a flat plate
- Cut fish into tidy fillets, season lightly with salt and dip into the flour mixture, gently shaking off excess flour
- Put aside until all the fillets are done
- Heat up a heavy based frypan with a knob of butter and a glug of oil
- Heat gently and cook the fish once the butter has started to bubble
- To cook the fish place presentation side of the fish down into the oil first, cook for 1 ½ minutes
- Turn by placing a spatula under the whole length of the fish
- Cook for about another minute on that side and remove and put onto your plate
Comments
It would partner well with some steamed asapargus, a drizzle of Central Otago Extra Virgin Olive oil a sprinkle of sea salt and a wedge of lemon. Heaven!
