Pan-fried sole with lemon, basil and garlic crumb. Pan-fried lemon sole fillets with salsa verde. Served with greens and new potatoes. "All it takes is a quick herby salsa and veggies to make a nice bit of lemon sole really To make your salsa verde, finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and mint.

Arrange fillets on serving platter or individual plates; top with the basil, garlic and orange mixture. Grilled Turkey Breast with Lemon and Basil. This recipe for pan-fried trout uses simple ingredients—garlic, lemon juice, and a little butter—to let the subtle flavor of this delicious fish shine through. You can Cook Pan-fried sole with lemon, basil and garlic crumb using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pan-fried sole with lemon, basil and garlic crumb

What You needis 1 cup of panko breadcrumbs.
What You needis 1/2 clove of garlic.
It's 4 tbsp of extra virgin olive oil.
It's 1 of lemon, zested.
What You needis 1 handful of fresh basil, finely sliced.
What You needis 3 tbsp of unsalted butter.
What You needis 4 of sole fillets, skinless and deboned.

All the fillets need are buttery mashed potatoes and roasted cherry tomatoes for a stellar meal. Luckily, the two sides are included in this recipe, creating a. Pan Fried Lemon Sole with Noodles. Pan fried lemon sole is a clever way to enhance the flavours of this delicate and flaky fish.

Pan-fried sole with lemon, basil and garlic crumb instructions

Add the panko to a small non-stick pan on medium heat. Keep the crumbs moving until they start to take on colour, about 2 to 3 minutes. Use a microplane to grate in the garlic and add 2 tbsp olive oil to slightly moisten the crumbs. Keep on the heat, stirring frequently, until the crumbs are golden brown, about another 2 to 3 minutes..
Remove the crumbs to a bowl and add the remaining olive oil, lemon zest, basil, and a pinch of salt. Stir together and set aside..
Add the butter to a large non-stick pan on medium-high heat. Season the sole fillets with salt and a little pepper. When the butter's fully melted and starting to turn golden, add the fish and fry for 2 minutes per side. Squeeze the juice from half a lemon onto the fillets, then remove them to a serving plate..
Continue cooking the butter until it's the colour of caramel. Pour the sauce over the fish, then sprinkle the crumb generously over that. Serve with the remaining lemon, cut into wedges..

Sole is such a mild fish and the combination of flavors on this one was fabulous. I have made this a few times now as a personal chef and have had rave reviews!! Once all the fillets have been removed from the pan, add the lemon juice and let it heat through. Then pour the lemon sauce on top of the fish. It's perfectly paired with lemon-butter pan sauce, roasted shallots, green beans, and grape tomatoes.