Herb Crusted Sole with Garlic Basil Sauce
Elevate your seafood game with this Herb Crusted Sole with Garlic Basil Sauce—a dish that’s as elegant as it is delicious! Tender sole fillets are coated in a golden, herb-infused breadcrumb crust featuring fresh parsley, thyme, and Parmesan for irresistible flavor and crunch. The fillets are pan-seared to perfection and served with a luxuriously creamy garlic basil sauce that’s bursting with rich, fragrant notes of fresh basil, garlic, and a hint of lemon. Quick and easy to prepare in just 35 minutes, this recipe is perfect for a romantic dinner or an impressive weeknight meal. Pair it with roasted vegetables or a crisp salad for a complete and memorable dining experience.
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Recipe Information
Ingredients
- 4 pieces Sole fillets
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 1 tablespoon Fresh basil, finely chopped
- 1 cup Breadcrumbs
- 2 tablespoons Parmesan cheese, grated
- 2 pieces Garlic cloves, minced
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 4 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 1 tablespoon Lemon juice
Instructions
Prepare the crust mixture by combining the breadcrumbs, parsley, thyme, basil, Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a shallow dish. Mix well.
In a separate shallow dish, place the flour. In another shallow dish, whisk the eggs with 1 tablespoon of water.
Pat the sole fillets dry with paper towels. Lightly season them with a pinch of salt and pepper on both sides.
Dredge each sole fillet in the flour, shaking off the excess. Dip it into the egg mixture and then press it into the herb-breadcrumb mixture, ensuring an even coating on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 fillets at a time and cook for 2-3 minutes per side, or until golden brown and the fish flakes easily with a fork. Transfer the cooked fillets to a plate and cover with foil to keep warm. Repeat with the remaining oil and fillets.
In the same skillet, wipe out any excess oil if necessary and add the butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken stock and lemon juice, scraping up any browned bits from the pan, and let it simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream and reduce the heat to low. Cook for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Add the chopped basil and stir to combine.
Serve each sole fillet with a generous drizzle of the garlic basil sauce. Garnish with additional fresh herbs if desired, and serve immediately with your favorite side dishes like roasted vegetables or a simple green salad.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 2.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 391 mg | 8% | |
*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.
