Best 2 Panko Sole Recipes

Embark on a culinary journey to discover the delectable Panko Sole, a symphony of flavors and textures that will tantalize your taste buds. This dish showcases the delicate, mild flavor of sole fillets, coated in a crispy and golden Panko crust, creating a delightful contrast of textures. Immerse yourself in a symphony of flavors as you explore three variations of this classic dish: the classic Panko Sole, the tangy Lemon Herb Panko Sole, and the irresistibly cheesy Parmesan Panko Sole. Whether you prefer a traditional approach or crave a burst of zesty or cheesy flavors, these recipes offer something for every palate, promising an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

PANKO CRUSTED PETRALE SOLE WITH BASIL, GARLIC AND ORANGE

Panko Crusted Petrale Sole with Basil, Garlic and Orange image

Dinner ready in 20 minutes! Enjoy crispy sole fish made with Progresso® bread crumbs.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

1/2 cup Gold Medal™ all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon gray salt
1 teaspoon freshly ground black pepper
3 eggs, well beaten
1 1/2 cups Progresso™ panko crispy bread crumbs
1 lb petrale sole or other thin white fish fillets (8 to 12 fillets), cleaned, skinned
1/3 to 1/2 cup extra-virgin olive oil
2 tablespoons thinly sliced garlic
1 serrano or jalapeño chile, thinly sliced (about 1 tablespoon)
Gray salt and freshly ground black pepper, if desired
1 1/2 cups fresh basil leaves
1 tablespoon grated orange peel

Steps:

In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
In 12-inch nonstick skillet, heat 1/3 cup of the oil over high heat. Add half of the fillets; cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other sides 1 minute. Remove from skillet to warmed serving platter; cover to keep hot. Cook remaining fillets, adding more oil if necessary.
Add garlic and chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
Arrange fillets on serving platter or individual plates; top with the basil, garlic and orange mixture.

Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 210 mg, Fat 3 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 3 g, TransFat 0 g

PANKO SOLE

PANKO SOLE image

Categories Fish

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons lemon juice
4 thin white-fleshed fish fillets (such as sole)
1 1/2 cups panko
1 1/2 teaspoons finely grated fresh lemon peel
1 teaspoon paprika
3/4 teaspoon mustard seeds
Salt, to taste

Steps:

1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). 2. Mix the olive oil, mustard, and lemon juice and dredge the fillets in this mixture to coat them completely. 3. Mix the panko with the lemon peel, paprika, mustard seeds, and salt to taste. Mix well to blend ingredients. Dredge the fillets in the panko and press onto the fish to coat all sides. 4. Place the fish on a lightly oiled baking sheet. Bake for about 8 minutes, or until fish is cooked through and crust is lightly crispy.

Tips:

Choose the right sole fillets. Look for fillets that are firm and white, with no brown spots or discoloration.
Rinse the sole fillets thoroughly and pat them dry. This will help the panko coating adhere to the fish.
Use a light hand when coating the sole fillets in the panko mixture. Too much breading will make the fish heavy and greasy.
Cook the sole fillets over medium heat. This will help to prevent the panko coating from burning.
Flip the sole fillets halfway through cooking. This will ensure that they are cooked evenly on both sides.
Serve the sole fillets immediately with your favorite sides. Some popular options include lemon wedges, tartar sauce, and roasted vegetables.

Conclusion:

Panko-crusted sole is a delicious and easy-to-make dish that is perfect for any occasion. The crispy panko coating adds a delightful crunch to the tender, flaky fish. Serve it with your favorite sides and enjoy!