Sole with Lemon Souffle Topping
Elevate your seafood repertoire with this elegant **Sole with Lemon Soufflé Topping**, a dish that combines delicate flavors with a sophisticated touch. Tender sole filets are seasoned and baked to perfection beneath a cloud-like soufflé topping infused with vibrant lemon juice, zesty grated lemon peel, and rich Parmesan cheese. The soufflé, crafted from whipped egg whites and creamy roux, adds an airy texture that beautifully complements the flaky fish. Finished with a golden crust, this recipe is perfect for an impressive dinner yet simple enough for a weeknight meal. Ready in just 40 minutes, this light and savory fish entrée pairs wonderfully with a crisp salad or steamed vegetables. Keywords: sole with lemon soufflé, baked fish recipe, lemon soufflé topping, elegant seafood dish, easy fish recipes.
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Recipe Information
Ingredients
- 4 pieces sole filets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 0.5 cup whole milk
- 3 large egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 3 large egg whites
- 0.25 teaspoon cream of tartar
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish large enough to hold the sole filets in a single layer.
Season the sole filets on both sides with salt and black pepper. Drizzle olive oil onto the baking dish, then lay the filets in the dish in a single layer. Set aside.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, to form a roux without letting it brown.
Gradually whisk in the milk, cooking until the mixture becomes smooth and thickened, about 2 to 3 minutes.
Remove the saucepan from heat and allow the mixture to cool slightly. Once cooled, whisk in the egg yolks, lemon juice, and lemon zest. Set aside.
In a clean mixing bowl, use a hand mixer or whisk to beat the egg whites and cream of tartar until stiff peaks form.
Gently fold the beaten egg whites into the lemon mixture in three additions, taking care not to deflate the batter.
Spread the soufflé mixture evenly over the sole filets. Sprinkle the top with the grated Parmesan cheese.
Bake in the preheated oven for 12 to 15 minutes, or until the soufflé topping is puffed and golden brown.
Serve immediately, garnished with extra lemon zest or fresh parsley if desired. Enjoy your light and flavorful Sole with Lemon Soufflé Topping!
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.9 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 104 mg | 8% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 460 mg | 10% | |
*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.
