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Panko Crusted Petrale Sole with Basil, Garlic and Orange
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Prep Time:
10 minutes
Total Time:
20 minutes
20-minute dinner: Crispy sole fish with Progresso® bread crumbs.
Ingredients:
  • 1/2 cup Gold Medal™ all-purpose flour
  • 4 1/2 teaspoons California chili powder
  • 1 tablespoon gray salt
  • 1 teaspoon freshly ground black pepper
  • 3 eggs, well beaten
  • 1 1/2 cups Progresso™ panko crispy bread crumbs
  • 1 lb petrale sole or other thin white fish fillets (8 to 12 fillets), cleaned, skinned
  • 1/3 to 1/2 cup extra-virgin olive oil
  • 2 tablespoons thinly sliced garlic
  • 1 serrano or jalapeño chile, thinly sliced (about 1 tablespoon)
  • Gray salt and freshly ground black pepper, if desired
  • 1 1/2 cups fresh basil leaves
  • 1 tablespoon grated orange peel
Instructions:
  • In a small bowl, blend flour with chili powder, 1 tablespoon of salt, and 1 teaspoon of pepper. Prepare three equal-sized baking dishes. Fill the first dish with the flour mixture, the second with beaten eggs, and the third with bread crumbs. Coat fish fillets in flour mixture, dip in eggs, then coat with breadcrumbs. Set aside on a platter or baking tray.
  • Heat 1/3 cup of oil in a large nonstick skillet over high heat. Cook half of the fillets for about 2 minutes until golden and crispy. Flip the fish and cook for another minute. Transfer to a warm serving platter and cover to keep hot. Repeat with the remaining fillets, adding more oil if needed.
  • Infuse hot oil in skillet with garlic and chile, season with salt and pepper, cook and stir for 2 minutes. Add basil, cook and stir for another 2 minutes until crispy, then toss in orange peel.
  • Lay the fillets elegantly on a platter or individual plates; generously garnish with the flavorful basil, garlic, and orange mixture.

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