Fillets of Sole with a Light Bread Crumb Coating

Fillets de Sole à L’anglaise

Preparation info

  • Makes


    main-course servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 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


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