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    • Baked Yellowfin Sole with Parmesan Crust

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Baked Yellowfin Sole with Parmesan Crust is easy to make a dish full of flavour and nutrition. This dish is a great way to enjoy the delicate taste of yellowfin sole while also getting the health benefits of Parmesan cheese. Combining the Parmesan cheese and the herbs creates a delicious crust on the fish that is sure to please. This dish is also a great way to get a healthy, balanced meal on the table in no time.
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    Ingredients

    • 4 yellowfin sole fillets
    • 2 tablespoons olive oil
    • Salt and pepper
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh chives
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon dried oregano
    • 2 tablespoons butter, melted

    Method

    • Step-by-Step Method: Baked Yellowfin Sole with Parmesan Crust
    • Preheat your oven to 200°C (400°F) and lightly oil a baking tray with a portion of the olive oil
    • Pat the yellowfin sole fillets dry with kitchen paper to promote even browning and texture
    • Season both sides of the fillets lightly with salt and pepper
    • In a small bowl, combine grated Parmesan, chopped parsley, chopped chives, garlic powder, and dried oregano
    • In another bowl, mix the melted butter with the remaining olive oil
    • Arrange the seasoned fillets flat on the baking tray, spacing them for even cooking
    • Brush the top of each fillet with the butter and olive oil mixture to enhance crust adhesion
    • Sprinkle the Parmesan-herb mixture evenly over the buttered surface of each fillet, pressing gently to help it stick
    • Bake in the center of the oven for 10–12 minutes, or until the fish flakes easily with a fork and the crust is golden
    • While baking, wipe and dry plates to prepare for presentation
    • Plate the baked fillets immediately, using a thin spatula to maintain crust integrity
    • Garnish with a pinch of fresh chopped parsley or chives for color and aroma
    • Optional: Serve with a wedge of lemon or a light green salad for freshness
    • Present immediately for optimal texture and aroma