Ingredients for Macadamia Parmesan Sole
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- All Purpose Flour
- Sole Fillets
- Salad Oil
- 2 tablespoons butter
- Salted Macadamia Nut
- Fresh watercress sprigs, for garnish
- Lemon wedges, for garnish
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How to Make Macadamia Parmesan Sole
- Preheat oven to 425°F (220°C). Place a 10x15 inch rimmed baking pan in the oven to preheat.
- In a 9-10 inch bowl, whisk 2 large eggs until lightly beaten.
- On a piece of wax paper, combine 1/2 cup grated Parmesan cheese and 1/4 cup all-purpose flour.
- Rinse 4 (4-6 ounce) sole fillets and pat completely dry with paper towels.
- Dip each sole fillet in the beaten egg, allowing excess to drip off. Then, dredge in the Parmesan-flour mixture, ensuring it's fully coated.
- Place the coated fish in a single layer on a separate piece of wax paper.
- Remove the preheated baking pan from the oven.
- Add 1 tablespoon olive oil and 2 tablespoons butter to the hot pan. Swirl to melt the butter.
- Carefully place the fish fillets in the hot pan, arranging them slightly apart.
- Tilt the pan to coat the fish with the oil-butter mixture.
- Evenly sprinkle 1/4 cup chopped macadamia nuts over the fish.
- Bake uncovered for 7-10 minutes, or until the fish is opaque and flakes easily with a fork.
- Using a wide spatula, carefully transfer the fish to a serving platter.
- Garnish with fresh watercress and lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
4g
Fat
57g
Carbs
1g
