I don’t really like fish except for shrimp and clams, but these herb-crusted sole fillets I enjoyed a lot. In fact, they were appreciated by everyone, so much so that they’ve asked me to make them again. It’s an extremely simple recipe (also suitable for beginners), but very, very tasty perhaps because of the breadcrumb coating. Just a few steps to have a truly delicious second course!
Other ideas with fish fillets:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Herb-Crusted Sole Fillets
- 32 oz sole fillets
- mixed herbs (marjoram, thyme, sage, parsley)
- 1 clove garlic
- 1 oz grated Grana Padano (or Parmesan)
- 1 oz breadcrumbs
- extra virgin olive oil
- salt
Tools
- Brush
- Mezzaluna
- 1 Small Bowl
- 1 Baking Tray oven
Preparing Herb-Crusted Sole Fillets
Wash all the herbs, pat them dry with kitchen paper, and chop them together with the peeled garlic clove, removing the central germ. You can do this with a food processor or a mezzaluna.
Line a baking tray with parchment paper and brush it with a little oil. Then place the sole fillets on it in a single layer. If, like me, you use frozen fillets, I recommend transferring them from the freezer to the refrigerator the night before.
Season them with a pinch of salt and the chopped garlic and herbs.
In a small bowl, mix the breadcrumbs with the grated cheese.
Then sprinkle this mixture over the fish fillets and drizzle them with a little oil.
Bake the herb-crusted sole fillets in a static oven preheated to 350°F for about 15 minutes: but keep an eye on them to ensure they don’t dry out too much. If they still look ‘pale,’ add a couple of minutes under the grill.
Once ready, take them out of the oven and serve immediately, hot. Enjoy! Paola
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