Monday, June 21, 2010

parmesan and panko breaded wild gray sole

1) 4-6 oz. wild gray sole filet (per person)
3 tbsp. flour
3 tbsp. grated parmesan
3 tbsp. panko bread crumbs
2 cloves garlic (diced)
10 springs of thyme (finely chopped)
canola oil
kosher salt
freshly ground black pepper
fleur de sel

rinse the gray sole filet under cold water and dry off with paper towel. sprinkle with salt and pepper. on a separate plate mix the flour, parmesan, panko, garlic, and thyme. cover both sides heavily with the dry mix, patting it into the fish. heat a bit of canola oil in a medium non stick frying pan over medium high heat. when oil is heated, add in the fish, and cook for about 2-3 mins. on each side.

set onto a place. sprinkle a little parmesan, a few thyme sprigs, and fleur de sel, and serve with a slice of lemon.

enjoy :)


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