baked cape sole

This recipe is best with:

 

Ingredients

  • 4 sole fillet

  • 1/4 cup lemon juice

  • ½ cups dry white wine

  • 1 cup bread crumbs

  • 4 Tablespoon unsalted butter

  • 1 Teaspoon Cape Culinary Fish Seasoning

  • Cape Culinary Rock Salt to taste 

  • Cape Culinary Black Pearl Peppercorns to taste

  • 1 Teaspoon Cape Culinary Tarragon

 Preparation

  • Place bread crumbs in a small bowl; add the fish seasoning, salt and pepper.
  • Paint the fish with the melted butter and roll both sides of the fish in the bread crumbs and seasoning ensuring fish is totally coved.
  • Preheat oven to 180 degrees.
  • Pour wine or water into a shallow class oven proof baking pan.
  • Place the fish skin side down in the pan.
  • Brush the fish with the remaining butter. 
  • Bake for 7-15 minutes, depending on the thickness of the sole
  • Grill the fish for the last 5 minutes to ensure that it has darkened in color.
  • Place each piece of fish on a plate on a bed or fluffy white rice and pour any juices from the pan over the fish.
  • Sprinkle the fish with lemon juice and add just a few piece or tarragon to each piece.

Enjoy