Fillets of Sole with a Light Bread Crumb Coating

Fillets de Sole à L’anglaise

Preparation info

  • Makes

    4

    main-course servings
    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Ingredients

  • 4 or 8 skinless fillets (or more, if you can find only small ones) of Dover sole or other firm-fleshed nonoily fish such as flounder, gray or lemon sole, Atlantic sea bass, or red snapper (1½ to 2

Method

Trim off and discard any frill left on the edges of the fillets. If the fillets are too long for your plates or sauté pan, cut them in half with a diagonal cut so the halves have the shape of whole fillets.

Process the bread in a food processor for about 30 seconds and work the crumbs through a large strainer or drum sieve. If you don’t have a food processor, just tear the bread into pi