Lemon & Herb German-Style Breaded Fish Fillets
Breaded sole or other white fish is a staple of German cuisine – a less crunchy version of fish and chips. The traditional version is fried, but we make it foolproof by baking it in the oven, where it’ll nicely crisp on both sides without sticking. Our version adds the goodness of lemon, herbs and seasonings, and Parmesan for a delicious complement to the tender fish inside.
Ingredients
- 1 lb sole fillets boneless
- 2 lemons
- 1/4 cup flour
- 2 eggs
- 1/4 cup milk
- 1 tablespoon Dijon mustard
- 1 cup bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 cup Parmesan grated
- Salt to taste
- Black pepper to taste
- 1/4 cup neutral oil
Instructions
- Zest and juice one of the lemons. Cut the second lemon into quarters and set aside for now. You’ll use it to garnish the crispy bread coating.
- Rinse the fillets, and place them in a single layer in a large baking dish. Sprinkle with the lemon juice on both sides.
- Cover and refrigerate for about 15 to 20 minutes, turning about halfway through.
- While it marinates, measure the flour, about 1/2 teaspoon salt and 1/4 teaspoon pepper onto a plate – ideally one that slopes upwards to minimize mess from spilling out. Take a fork and blend as well as you can.
- In a bowl, lightly beat the eggs, along with the milk, Dijon mustard, and a pinch of salt.
- On a second plate, measure the bread crumbs, Parmesan, oregano, garlic powder, and lemon zest. Stir to blend.
- When the fish is infused with lemon, preheat the oven to 375 °F.
- Rinse the baking dish, and dry. Coat the bottom with the 1/4 cup of neutral oil.
- Take each fillet and first dredge them in the flour.
- Next, dip into the egg and milk mixture.
- Finally, drop into the bread crumb mixture, making sure to coat thoroughly on all sides.
- Once coated in bread crumbs, place each fillet carefully into the oil coated baking dish.
- Once all the fillets are ready, place the baking dish in the oven.
- Bake for about 15 to 20 minutes, depending on the thickness of the fillets. Turn about halfway through.
- You’ll know they’re ready to turn over once you can see the edges of the fillets beginning to brown and solidify.
- Serve with the lemon wedges.
Notes
Note: You can substitute halibut, haddock, or other white fish with a delicate flavor, but you may have to adjust the cooking time if the fillets are much thicker. Sole fillets are typically 1/2-inch thick or less.
Tried this recipe?Let us know how it was!
