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    • Crispy Baked Yellowfin Sole

    Mark Sharron
    Easy
    45 minutes
    02-Apr
    Crispy Baked Yellowfin Sole is a delicious and healthy way to enjoy a seafood meal. It is simple to prepare and requires minimal ingredients. The result is a crispy and flavoUrful fish that is sure to please. The combination of olive oil, garlic powder, onion powder, paprika, black pepper, sea salt, oregano, and basil gives the fish a great flavour. The all-purpose flour, panko breadcrumbs, and melted butter give it a crispy texture. And the lemon juice adds a nice zing. This dish is sure to be a hit with your family and friends. 
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    Ingredients

    • 4 yellowfin sole fillets
    • 2 tablespoons olive oil
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon paprika
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1/4 cup all-purpose flour
    • 1/2 cup panko breadcrumbs
    • 2 tablespoons butter, melted
    • 2 tablespoons freshly squeezed lemon juice

    Method

    • Step-by-Step Method for Crispy Baked Yellowfin Sole
    • Preheat oven to 220°C (428°F) and line a baking tray with parchment paper
    • Pat yellowfin sole fillets dry with paper towels
    • Set up three shallow dishes: one with all-purpose flour, one with olive oil mixed with melted butter and lemon juice, and one with panko breadcrumbs combined with garlic powder, onion powder, paprika, black pepper, sea salt, dried oregano, and dried basil
    • Dredge each fillet in flour, shaking off excess
    • Dip fillets in the olive oil, butter, and lemon juice mixture, coating both sides
    • Press fillets into the seasoned panko breadcrumbs, coating evenly and gently pressing to adhere
    • Place coated fillets on the prepared baking tray, leaving space between each fillet
    • Drizzle any remaining olive oil mixture lightly over fillets for extra crispiness
    • Bake for 12–15 minutes, or until the coating is golden and fish flakes easily with a fork
    • Remove from oven and let fillets rest for 2 minutes for the crust to set
    • Serve fillets immediately, garnished with fresh lemon wedges if desired
    • Suggested plating: Layer fillets over a bed of steamed greens or light salad to enhance color and texture contrast
    • Serving suggestion: Pair with a side of roasted seasonal vegetables or a light citrus-herb yogurt sauce for a refreshing finish