Baked Sole with Bacon Topping
Elevate your seafood dinner game with this irresistibly savory Baked Sole with Bacon Topping. Delicate sole fillets are seasoned with fresh lemon juice and baked to tender perfection under a golden, crispy breadcrumb coating infused with the smoky richness of crumbled bacon. Hints of garlic and fresh parsley add aromatic complexity, while a drizzle of olive oil ensures moist, perfectly cooked fish every time. Ready in just 40 minutes, this easy baked sole recipe is a quick yet impressive option for weeknight dinners or elegant entertaining. Pair it with steamed vegetables or a light salad for a well-rounded meal that’s packed with flavor and sophistication. Perfect for lovers of seafood and bacon alike, this dish brings a delicious balance of textures and tastes to your table!
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Recipe Information
Ingredients
- 4 fillets sole fillets
- 4 slices bacon
- 2 cloves garlic
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with olive oil.
Season the sole fillets with half of the salt and pepper, then drizzle with 1 tablespoon of lemon juice. Set aside.
In a skillet over medium heat, cook the bacon until it becomes crispy. Remove and drain on a paper towel. Once cooled, crumble the bacon into small pieces.
In the same skillet, melt the butter and lightly sauté the minced garlic for about 1 minute, until fragrant.
Add the breadcrumbs to the skillet and stir to coat the crumbs in butter. Cook for 2-3 minutes, stirring frequently, until golden brown.
Remove the breadcrumb mixture from the heat and stir in the crumbled bacon, chopped parsley, and remaining salt and pepper.
Arrange the seasoned sole fillets in the prepared baking dish, ensuring they are in a single layer.
Sprinkle the breadcrumb and bacon topping evenly over each fillet, pressing gently to adhere the topping.
Drizzle the fillets with the remaining lemon juice and olive oil for added flavor and moisture.
Bake the fillets in the preheated oven for 15-20 minutes, or until the sole is opaque and flakes easily with a fork.
Remove from the oven and let rest for 2-3 minutes. Serve hot with a side of steamed vegetables or a light salad.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 278 mg | 92% | |
| Sodium | 2622 mg | 114% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.5 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1460 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
