Macadamia Parmesan Sole
Elevate your seafood dining experience with this irresistible Macadamia Parmesan Sole! Tender sole fillets are encrusted in a golden, flavorful crust of finely chopped macadamia nuts, Parmesan cheese, and panko breadcrumbs for the perfect balance of crunch and nuttiness. With a quick dredge in seasoned flour, an egg wash, and a generous coating of the macadamia-Parmesan mixture, each fillet is pan-seared to perfection in a buttery olive oil blend. Ready in just 25 minutes, this delicate and refined dish is a show-stopping yet easy-to-make option for dinner parties or weeknight meals. Serve with a squeeze of fresh lemon juice for a bright, tangy finish that highlights the fish’s flaky texture and nutty crust. Perfect for seafood lovers looking for a dish that’s both decadent and effortlessly elegant.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces sole fillets
- 0.5 cups macadamia nuts, finely chopped
- 0.5 cups Parmesan cheese, finely grated
- 0.25 cups panko breadcrumbs
- 0.25 cups all-purpose flour
- 2 large eggs
- 2 tablespoons whole milk
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 lemon, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Pat the sole fillets dry with paper towels and season both sides with salt and black pepper.
In a shallow dish, combine the chopped macadamia nuts, grated Parmesan cheese, and panko breadcrumbs. Mix well to create a uniform crust mixture.
In another shallow dish, place the all-purpose flour.
In a third shallow dish, whisk the eggs with the milk until fully combined.
Dredge each sole fillet in the flour, shaking off any excess. Then dip it into the egg mixture, allowing the excess to drip off, and press it into the macadamia-Parmesan mixture to coat evenly on both sides. Repeat for all fillets and set them aside on a plate.
In a large nonstick skillet, heat the olive oil and butter over medium heat until the butter is fully melted and starts to bubble gently.
Carefully place the coated fillets in the skillet, cooking in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on each side, or until the crust is golden brown and the fish is cooked through. The fish should flake easily with a fork.
Transfer the cooked fillets to a serving plate. Serve immediately with fresh lemon wedges on the side.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4657 mg | 202% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 5.7 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 1574 mg | 121% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1860 mg | 40% | |
*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.
