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    • Crispy Baked Yellowfin Sole

    Mark Sharron
    Easy
    45 minutes
    2-4
    Amount Per Serving: Calories 170; Fat 10g; Carbs 2g; Protein 17g
    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

    • 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 top. 
    • 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.
    • Squeeze the lemon juice over the top before serving.