Source: dLife

Sole fillets baked with a crispy lemon crust.

Servings

16 oz sole fillet
2 tsp butter , melted, divided
2 tsp fresh lemon juice
3 tbsp whole wheat flour
0.25 tsp salt
0.12 tsp black pepper
1 medium lemons
1 medium eggs
1 tsp olive oil
2 tsp chopped parsley

1 Preheat oven to 375°F. Brush baking sheet with olive oil and 1 teaspoon butter. Set aside.
2 Rinse fillets in cold water. Pat dry and set aside.
3 In small bowl, beat egg. Add lemon juice and mix.
4 In shallow, flat container, combine flour, salt, and pepper.
5 Dip fillets in the egg mixture, then dredge in flour mixture. Place on prepared baking sheet.
6 Drizzle remaining 1 teaspoon butter over fillets.
7 Bake 15 to 20 minutes, or until fish flakes easily with fork.
8 Remove baking sheet from oven and let rest for 3-5 minutes. With spatula, lift fish from baking sheet and serve crispy bottom side up.
9 Cut lemon into 4 wedges. Garnish with chopped parsley and wedges.