Summer is over. Time to get back to life... Time to get back into the kitchen and start cooking. Time to plan in advance and start preparing gourmet meals for your family and friends. Most of us don't have the time or the energy, right? Right. So, here's an idea for a quick, delectable, sophisticated dinner you can prepare in no time. Hazelnut Crumb Fillet of Sole. So good. Try cooking Fillet of Sole- it is such a mild, delicate fish that is readily available. It comes in different varieties: grey sole, lemon sole- they will all work well. I make the most amazingly perfect crumb topping by grinding together roasted hazelnuts and corn flake crumbs ( I usually triple the crumb recipe and keep it in a little baggie in my pantry, always comes in handy whenever I need any type of breadcrumb!) I sprinkle this delicious topping over the fillets that have been lightly brushed with a sweet glaze. Then simply bake in the oven for about 15 minutes- c'est tout! Serve with pasta and a fresh green salad- you can't go wrong. Even the kids love this one.
Hazelnut Crumb Fillet of Sole
Serves 4-6
6 portions Fillet of Sole
1/2 cup corn flake crumbs
1/4 cup roasted, peeled hazelnuts
1/4 cup apricot preserves
1 teaspoon yellow mustard
salt and freshly ground black pepper
Preheat oven 375. Combine the corn flake crumbs and the hazelnuts in a food processor and process until fine. Season generously with salt and pepper. Set aside. In a small bowl, stir together the preserves and the mustard. Place the fillets on a parchment-lined baking sheet and brush the preserve mixture lightly over each piece. Sprinkle the crumbs over. Place in the oven, and bake for 15 minutes. Enjoy!
Place the corn flake crumbs and hazlenuts in food processor
Process to make fine crumbs
Combine the preserves and mustard
Lay the fillets on a parchment-lined baking sheet
Brush the fillets with preserve mixture
Sprinkle the crumbs over
If you have extra crumbs, save them for next time
Bake in oven
Enjoy!
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