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    • Baked Yellowfin Sole with Parmesan Crust

    Mark Sharron
    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 200; Fat 14g; Carbs 2g; Protein 21g
    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Drizzle the melted butter over the fish.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.