Panko Crusted Sole With Basil Garlic And Orange Recipes

PANKO-CRUSTED SOLE WITH BASIL, GARLIC AND ORANGE

Panko-Crusted Sole With Basil, Garlic and Orange image

I found this recipe on the Progresso website. I haven't had a chance to try it, but it sounds interesting. This recipe contains panko-crusted sole (or other thin white fish fillets) and is garnished with a mixture of garlic, serrano or jalapeno chiles, basil and grated orange peel.

Provided by Crafty Lady 13

Categories < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
4 1/2 teaspoons chili powder
1 tablespoon gray salt
1 teaspoon fresh ground black pepper
3 eggs, well beaten
1 1/2 cups panko breadcrumbs, crispy breadcrumbs
1 lb petrale sole (8-12 fillets) or 1 lb other thin white fish fillet, cleaned, skinned (8-12 fillets)
1/3-1/2 cup extra virgin olive oil
2 tablespoons thinly sliced garlic
1 serrano peppers or 1 jalapeno chile, thinly sliced
gray salt (optional)
fresh ground black pepper (optional)
1 1/2 cups fresh basil leaves
1 tablespoon grated orange peel

Steps:

In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
In 12-inch nonstick skillet, heat 1/3 cup oil over high heat. Add half of the fillets, cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other side about 1 minute. Remove from skillet to warmed serving platter, cover to keep hot. Cook remaining fillets, adding more oil if neccesary. Move remaining cooked fillets to platter, cover to keep hot.
Add garlic an chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
Arrange fillets on serving platter or individual plates, top with the basil, garlic and orange mixture.

Nutrition Facts : Calories 557.2, Fat 26, SaturatedFat 4.6, Cholesterol 213.1, Sodium 472.9, Carbohydrate 45.9, Fiber 4.3, Sugar 3.2, Protein 34.3

HERB-CRUSTED SOLE WITH GARLIC BASIL SAUCE

Herb-Crusted Sole With Garlic Basil Sauce image

Make and share this Herb-Crusted Sole With Garlic Basil Sauce recipe from Food.com.

Provided by Karen Robinson

Categories Lactose Free

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs sole fillets
1/2 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, minced
1/4 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
1 teaspoon lemon peel, grated
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons lemon juice

Steps:

Preheat the grill to medium-high and coat grill rack with nonstick cooking spray. Sprinkle filets evenly with salt and pepper.
Combine lemon peel, 2 garlic cloves, 2 tbsp of basil, 2 tbsp of parsley in a shallow bowl. Gently press both sides of filets into garlic mixture. Coat filets evenly with cooking spray.
Grill filets on rack, covered with grill lid, 5 to 7 minutes on each side or until fish flakes with a fork. Arrange filets on serving platter. Cover and keep warm.
Melt butter in a large skillet over medium-high heat. Add remaining garlic and cook 1 minute. Add remaining basil, parsley and the lemon juice. Bring to a boil. Remove from heat. Spoon sauce over fish. Serve immediately.

Nutrition Facts : Calories 215.1, Fat 7.8, SaturatedFat 4.1, Cholesterol 96.9, Sodium 472.3, Carbohydrate 2.3, Fiber 0.5, Sugar 0.3, Protein 32.5

PANKO CRUSTED PETRALE SOLE WITH BASIL, GARLIC AND ORANGE

Panko Crusted Petrale Sole with Basil, Garlic and Orange image

Dinner ready in 20 minutes! Enjoy crispy sole fish made with Progresso® bread crumbs.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

1/2 cup Gold Medal™ all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon gray salt
1 teaspoon freshly ground black pepper
3 eggs, well beaten
1 1/2 cups Progresso™ panko crispy bread crumbs
1 lb petrale sole or other thin white fish fillets (8 to 12 fillets), cleaned, skinned
1/3 to 1/2 cup extra-virgin olive oil
2 tablespoons thinly sliced garlic
1 serrano or jalapeño chile, thinly sliced (about 1 tablespoon)
Gray salt and freshly ground black pepper, if desired
1 1/2 cups fresh basil leaves
1 tablespoon grated orange peel

Steps:

In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
In 12-inch nonstick skillet, heat 1/3 cup of the oil over high heat. Add half of the fillets; cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other sides 1 minute. Remove from skillet to warmed serving platter; cover to keep hot. Cook remaining fillets, adding more oil if necessary.
Add garlic and chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
Arrange fillets on serving platter or individual plates; top with the basil, garlic and orange mixture.

Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 210 mg, Fat 3 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 3 g, TransFat 0 g

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