Baked Sole Fillets with Herbs and Bread Crumbs

Name: Baked Sole Fillets with Herbs and Bread Crumbs
Yield: Serves 6
Ingredients: 3 tablespoons, minced fresh parsley leaves; 3 tablespoons, minced fresh chives; 1 tablespoon, minced fresh tarragon leaves (see note); 1 teaspoon, finely grated zest from 1 lemon; 5 tablespoons, unsalted butter, cut into pieces; 2 , medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 6 boneless, skinless, sole fillets, or flounder fillets, (about 6 ounces each) (see note); , Kosher salt and ground black pepper; 1 tablespoon, Dijon mustard; 2/3 cup, panko bread crumbs; , Lemon wedges for serving

Main Courses
Fish & Seafood
Weeknight

Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV

Delicate sole demands precise timing and a gentle touch. Was there a way to roll those requirements into a more fail-safe approach?

SERVES 6

TIME 1 hour

Why This Recipe Works

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