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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My daughter has been wanting to try fish recipes but does not like a real 'fishy' taste. She found this recipe in the April 2005 edition of the All You magazine. It is served with shredded zucchini and sliced new potatoes. ( I was informed to add that too) :) Ingredients:
2 large eggs |
3/4 cup breadcrumbs, plain |
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
32 ounces sole fillets, lemon may also substitute flounder, red snapper or 32 ounces striped bass |
2 tablespoons extra virgin olive oil |
2 tablespoons unsalted butter |
Directions:
1. In a shallow bowl, beat eggs. In another shallow bowl, combine the following four ingredients.
2. Dip the fish pieces into the crumbs, into the egg, and than into the crumbs again. Pat crumbs into fish fillets.
3. In 12-inch non-stick skillet, heat 1 tablespoon butter and 1 tablespoon oil until butter melts. Add 2 pieces of fish and cook. Only turn fish once while browning both sides, approximately 6 minutes.
4. When fillets are golden brown add remaining butter, oil, and fish. Repeat the steps above to cook fillets.
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