Sole Colbert

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Choose small sole or dabs for deep-frying and have the skin removed from both sides of the fish. Make the parsley butter well in advance, so that it is firm and easy to cut in attractive slices for serving.


  • 4 small sole
  • seasoned flour
  • lightly beaten egg
  • toasted breadcrumbs
  • oil for deep-frying


Slit down the centre of the back of each fish and, using a sharp knife, scrape the flesh away from the bone to loosen the fillets, but leave a small portion attached to the bone just at the head and the tail end. Cut through the backbone at either end but do not try to remove it. Gently replace the fillets quite flat. Dip the whole fish in seasoned flour then in lightly beaten egg and lastly th