Breaded Fillets of Sole With Tomatoes Recipe

Name: Breaded Fillets of Sole With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small skinless, boneless fillets of sole or flounder; Salt to taste if desired; Freshly ground pepper to taste; 4 fresh red, ripe tomatoes; 1 egg, well beaten; 1/4 cup melted butter; 1 1/2 cups fine fresh bread crumbs; 2 tablespoons corn, peanut or vegetable oil; 2 tablespoons butter at room temperature; 2 tablespoons finely chopped shallots; 2 tablespoons tarragon vinegar; 2 tablespoons finely chopped parsley

Servings: persons

4 small skinless, boneless fillets of sole or flounder
Salt to taste if desired
Freshly ground pepper to taste
4 fresh red, ripe tomatoes
1 egg, well beaten
1/4 cup melted butter
1 1/2 cups fine fresh bread crumbs
2 tablespoons corn, peanut or vegetable oil
2 tablespoons butter at room temperature
2 tablespoons finely chopped shallots
2 tablespoons tarragon vinegar
2 tablespoons finely chopped parsley

1
Sprinkle the fillets on both sides with salt and pepper.
2
Peel the tomatoes and cut them in half crosswise.
3
Squeeze gently to remove the seeds.
4
Cut each tomato half into thin, half-inch slices.
5
Set aside.
6
Beat together the egg and melted butter.
7
Pour the mixture into a flat dish.
8
Put the bread crumbs in a flat dish.
9
Dip the fillets, one at a time, into the egg mixture to coat well.
10
As the fillets are coated with egg, dip them in the bread crumbs to coat well.
11
Tap the the fillets with the side of a kitchen knife to help the crumbs adhere.
12
Heat the oil in a skillet, preferably Teflon-coated, until it is very hot and almost smoking.
13
Add two fish fillets and cook 1 1/2 minutes on one side, then turn and cook the same amount on the other.
14
Transfer the fillets to a warm serving dish.
15
Cook the second pair of fillets and transfer them to the dish.
16
Heat the two tablespoons butter in a skillet.
17
Add the shallots, tomatoes, salt and pepper.
18
Cook, stirring and shaking the skillet, about two minutes.
19
Add the vinegar and toss.
20
Spoon equal portions of the tomato sauce over each fillet.
21
Sprinkle with chopped parsley and serve.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 small skinless, boneless fillets of sole or flounder, Salt to taste if desired, Freshly ground pepper to taste, 4 fresh red, ripe tomatoes, and more.

Yes, Breaded Fillets of Sole With Tomatoes falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breaded Fillets of Sole With Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions