How to Make Perfect Pan-fried sole with lemon, basil and garlic crumb

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pan-fried sole with lemon, basil and garlic crumb. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pan-fried sole with lemon, basil and garlic crumb is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Pan-fried sole with lemon, basil and garlic crumb is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook pan-fried sole with lemon, basil and garlic crumb using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pan-fried sole with lemon, basil and garlic crumb:

1. Make ready 1 cup panko breadcrumbs
2. Prepare 1/2 clove garlic
3. Prepare 4 tbsp extra virgin olive oil
4. Prepare 1 lemon, zested
5. Prepare 1 handful fresh basil, finely sliced
6. Take 3 tbsp unsalted butter
7. Prepare 4 sole fillets, skinless and deboned

Instructions to make Pan-fried sole with lemon, basil and garlic crumb:

1. Add the panko to a small non-stick pan on medium heat. Keep the crumbs moving until they start to take on colour, about 2 to 3 minutes. Use a microplane to grate in the garlic and add 2 tbsp olive oil to slightly moisten the crumbs. Keep on the heat, stirring frequently, until the crumbs are golden brown, about another 2 to 3 minutes.
2. Remove the crumbs to a bowl and add the remaining olive oil, lemon zest, basil, and a pinch of salt. Stir together and set aside.
3. Add the butter to a large non-stick pan on medium-high heat. Season the sole fillets with salt and a little pepper. When the butter's fully melted and starting to turn golden, add the fish and fry for 2 minutes per side. Squeeze the juice from half a lemon onto the fillets, then remove them to a serving plate.
4. Continue cooking the butter until it's the colour of caramel. Pour the sauce over the fish, then sprinkle the crumb generously over that. Serve with the remaining lemon, cut into wedges.

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