Oven-Baked Sole with a Walnut Crust served on a Herb Salad

Pan-seared lemon sole fillets topped with crunchy walnuts, oven-baked and served over a fresh, zesty herb salad.

Healthy Quick Seafood High Protein Dairy Free Gluten Free

Estimated Nutrition

Calories

915.4

kcal / serving

915.4 kcal total

Carbs

12.1g

per serving

12.1 g total

Fat

78.2g

per serving

78.2 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

squeeze

Lemon Juice

to taste

piece

Lemon

cut into wedges

NutsSeeds

Walnut

finely chopped

handful

Parsley

fresh

handful

Chervil

fresh

handful

Basil

fresh

handful

Dill

fresh

pinch

Salt

pinch

Black Pepper

freshly ground

Dill

chopped fresh for garnish

OilsFats

Olive Oil

for frying the sole

Olive Oil

for the salad dressing

Seafood

piece

Lemon Sole

skinned and filleted

Method

Garnish by dipping lemon wedges into chopped dill and place on the plate.

Place the herb salad on a plate and top with the baked sole fillets.

Combine all salad herbs in a bowl with olive oil, lemon juice, and seasoning.

Turn the fillets, sprinkle with chopped walnuts, and bake in the oven for five minutes.

Heat oil in an ovenproof frying pan and fry sole fillets on one side for two minutes.

Preheat the oven to 180°C.