Sole fillet with brown butter and panko, black olives, parsley crumble
Prep: 15 Mins
Cook: 10 Mins
Serves: 4-6
INGREDIENTS
- 6 to 8 Olivia sole fillets
- 45 ml olive oil
- Salt and pepper
- Brown butter with capers
- 125 ml butter
- 30 ml capers
- Juice of 1 lemon
- Panko, black olives and parsley crumble
- 250 ml panko bread crumbs
- 80 ml butter
- 125 ml black olives, roughly chopped
- 125 ml parsley, chopped
- Zest of 1 lemon
- Salt and pepper
- 6 to 8 Olivia sole fillets
- 3 tbsps olive oil
- Salt and pepper
- Brown butter with capers
- 1/2 cup butter
- 2 tbsps capers
- Juice of 1 lemon
- Panko, black olives and parsley crumble
- 1 cup panko bread crumbs
- 1/3 cup butter
- 1/2 cup black olives, roughly chopped
- 1/2 cup parsley, chopped
- Zest of 1 lemon
- Salt and pepper
TO MAKE
- For the crumble, in a pan, melt the butter and toast de bread crumbs. Add the remaining ingredients and set aside.
- Season the sole fillets with salt and pepper. In a large nonstick pan, heat oil on high heat and cook the fillets for about 2-3 minutes per side until golden brown. Set aside.
- For the brown butter, in the same pan, add butter and cook until golden brown. Add caper and lemon juice.
- Serve the fish on the crumble and drizzle with the brown butter.