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Herb Crusted Sole

Ingredients Quantity
For the Sole fillet
Sole fillet 800 gm
Mustard 2 tbsp
Plain flour 1 cup
Eggs (beaten) 2 pieces
Salt & white pepper as required
Oil (to fry) 1 /2 cup
For the Herb Crust
Stale bread without crust, roughly chopped 10 slices
Parmesan (grated) ½ cup
Parsley Handful
Thyme Handful
Coriander Handful
Dill Handful
To Serve
Lemon wedges to serve


  1. Season the fish fillets with a little salt and white pepper and marinate the fish fillets with mustard.

For the Herb Crust

  1. Roughly chop the herbs; put all of the ingredients for the crust into a blender and pulse several times until it looks nice and green.
  2. Pour the mixture into a deep dish (bowl/plate) and set aside.

For the Fillet

  1. Coat each fillet with flour, beaten eggs, then the herb crust.
  2. Shallow fry for about 2 minutes, until crisp and golden. Drain on kitchen paper and keep warm while you fry the rest. Serve hot with lemon wedges.

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