Herb Crusted Sole Fillets

Prep Time
Cook Time
Ready In

Recipe: #14919

October 21, 2014

"You can use any white fish."

Original is 4 servings


  • Serving Size: 1 (183.3 g)
  • Calories 385.8
  • Total Fat - 24.5 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 179 mg
  • Sodium - 244.8 mg
  • Total Carbohydrate - 11.9 g
  • Dietary Fiber - 1 g
  • Sugars - 1.3 g
  • Protein - 28.1 g
  • Calcium - 100.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350 degree F.

Step 2

Place bread and herbs in a food processor, process until it looks like breadcrumbs. Transfer to a shallow plate.

Step 3

Place eggs in a shallow bowl.

Step 4

Dip fish in egg, then coat in breadcrumb mixture.

Step 5

Brush fish on both sides with the oil and place on a baking tray. Bake for 15 minutes or until golden and crispy.


No special items needed.

4 Reviews


I used fresh haddock, and it was on the thicker side, so I cooked the fillets little longer. The crust was delicious and we enjoyed it very much. I added in some shaved Parmesan, which added even more flavor. We had sides of mashed potatoes and coleslaw to round out the meal. Very good with some fresh lemon squeezed on top!


review by:
(4 Dec 2020)


Very good fish -- I used red snapper and as they are quite thick cooked them for a few more minutes but otherwise followed the directions as written. For the bread used leftover hotdog rolls (a healthier bread may have been a better choice). Served with baked potatoes and green beans. Thanks for sharing!


review by:
(24 Sep 2016)


Lovely herby breading! I did use 1 tbsp dried basil and 2 tsp dried thyme. Also grated a wee bit of swiss cheese into the mix. As I used cod loins, only needed 1 egg. And forgot to brush the oil on the fish. We thoroughly enjoyed the fish! Thank you Pia for sharing.


review by:
(9 Apr 2015)


This is a really great whitefish recipe! I followed the directions accordingly using 2 -8 oz tilapia fillets and rice bread and this cooked out perfectly. I will be making this one again for sure.


review by:
(2 Apr 2015)

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