The gluten-free breaded sole fillets are a light and quick second course. Delicious sole fillets (fresh or frozen), already cleaned, breaded with gluten-free corn flour, flavored with garlic powder, parsley, and extra virgin olive oil. They are then baked to keep the dish light, but if you prefer, you can also fry them in a pan, being careful not to break them during cooking. Serve with any type of side dish.
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Fish
- Seasonality: All seasons
Ingredients
- 5.3 oz sole fillets
- 2 tbsps gluten-free corn flour
- 1 tbsp extra virgin olive oil
- to taste garlic powder
- to taste parsley
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Non-stick baking sheet
- Knife
- Plate
- Oven
Steps
To prepare the gluten-free breaded sole fillets…
Take the fillets (fresh or frozen and then thawed at room temperature), and coat them on both sides with the extra virgin olive oil.
Place the gluten-free corn flour on a plate and bread the fillets, pressing the flour onto each side with your hands.
Place the fillets on a non-stick baking sheet or one lined with parchment paper. Season with garlic powder, salt, and pepper.
Bake them in a preheated oven at 356°F and cook for 15 minutes in convection mode. Serve them hot, adding washed and chopped fresh parsley on top.
