Provencal Herb-Crusted Sole with Lemon-Basil Oil

Ingredients

• 4 fillets sole, skinless
• 1 cup breadcrumbs, fresh
• 1 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil

• 1 cup olive oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh basil, chopped
• 1 tablespoon lemon juice, freshly squeezed

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a shallow dish, combine the breadcrumbs, Parmesan cheese, parsley, thyme, rosemary, salt, and black pepper.
3. 03
   Brush the sole fillets with olive oil on both sides.
4. 04
   Press each fillet into the breadcrumb mixture, ensuring an even coating on all sides.
5. 05
   Place the coated fillets on a baking sheet lined with parchment paper.
6. 06
   Bake in the preheated oven for 10-12 minutes or until the crust is golden and the fish is cooked through.
7. 07
   While the fish is baking, prepare the lemon-basil oil by mixing olive oil, lemon zest, fresh basil, and lemon juice in a small bowl.
8. 08
   Drizzle the lemon-basil oil over the baked fillets just before serving.