Fillets of Sole with a Light Bread Crumb Coating

Name: Fillets of Sole with a Light Bread Crumb Coating (Fillets de Sole à L’anglaise)
Yield: Makes 4 main-course servings
Cuisine: France
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 pounds [675 to 900 g] total); 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 pounds [675 to 900 g] total); 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 pounds [675 to 900 g] total); 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 pounds [675 to 900 g] total); 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 pounds [675 to 900 g] total); 7 slices dense-crumb white bread (such as Pepperidge Farm), crusts removed, or 1½ cups [65 g] fresh bread crumbs; 7 slices dense-crumb white bread (such as Pepperidge Farm), crusts removed, or 1½ cups [65 g] fresh bread crumbs; 7 slices dense-crumb white bread (such as Pepperidge Farm), crusts removed, or 1½ cups [65 g] fresh bread crumbs; 7 slices dense-crumb white bread (such as Pepperidge Farm), crusts removed, or 1½ cups [65 g] fresh bread crumbs; 2 large eggs; 2 teaspoons salt; 1 teaspoon ground pepper; 1 cup [125 g] all-purpose flour; 3 tablespoons clarified butter or unsalted butter, or more as needed (you’ll need more if you sauté the fillets in batches); lemon wedges (optional); ¼ pound [115 g] herb butter, such as beurre maître d’hôtel, or unsalted butter (for making beurre noisette) (optional); ¼ pound [115 g] herb butter, such as beurre maître d’hôtel, or unsalted butter (for making beurre noisette) (optional); ¼ pound [115 g] herb butter, such as beurre maître d’hôtel, or unsalted butter (for making beurre noisette) (optional); ¼ pound [115 g] herb butter, such as beurre maître d’hôtel, or unsalted butter (for making beurre noisette) (optional); ¼ pound [115 g] herb butter, such as beurre maître d’hôtel, or unsalted butter (for making beurre noisette) (optional)

Fillets de Sole à L’anglaise

Preparation info

Makes
4
main-course servings

Difficulty
Easy

Appears in

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

Europe
France
Fish course
Pescatarian
Mediterranean

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