HERB CRUSTED SOLE FILLETS
Ingredients
Serves 4
4 whole fillets of sole or any type of fresh fish
75g flour
Generous handful of dill, fennel, thyme or oregano, stalks removed and roughly chopped
Sea salt
Cracked pepper
Butter
Good quality oil
2 lemons
4 whole fillets of sole or any type of fresh fish
75g flour
Generous handful of dill, fennel, thyme or oregano, stalks removed and roughly chopped
Sea salt
Cracked pepper
Butter
Good quality oil
2 lemons
Method
Add the herbs to the flour, add a generous crack of pepper and sprinkle of salt then mix together. Put the flour on a flat plate.
Cut fish into tidy fillets, season lightly with salt and dip into the flour mixture, gently shaking off excess flour . Put aside until all the fillets are done.
Heat up a heavy based frypan with a knob of butter and a glug of oil. Heat gently and cook the fish once the butter has started to bubble.
To cook the fish place presentation side of the fish down into the oil first, cook for 1 ½ minutes. Turn by placing a spatula under the whole length of the fish. Cook for about another minute on that side and remove and put onto your plate.
Cut fish into tidy fillets, season lightly with salt and dip into the flour mixture, gently shaking off excess flour . Put aside until all the fillets are done.
Heat up a heavy based frypan with a knob of butter and a glug of oil. Heat gently and cook the fish once the butter has started to bubble.
To cook the fish place presentation side of the fish down into the oil first, cook for 1 ½ minutes. Turn by placing a spatula under the whole length of the fish. Cook for about another minute on that side and remove and put onto your plate.
Comments
It would partner well with some steamed asapargus, a drizzle of Central Otago Extra Virgin Olive oil a sprinkle of sea salt and a wedge of lemon. Heaven!