Sole fillets in breadcrumbs with tomato béarnaise sauce

Fresh breadcrumbs suit grilled fish. You have to think in terms of grilled breadcrumb-based stuffings - gremolata and the like - rather than the tartrazine-coloured crumbs that cover deep-fried specimens. The crumbs stick to the fish because the fillets have been passed through melted butter or a mixture of oils, and these melt away during cooking, moistening the fish in the process.