This recipe offers a delightful twist on a classic baked sole dish, featuring a flavorful herb crust and a zesty lemon touch.
Preheat your oven to 450°F (230°C) and lightly grease a baking dish.
Preheating ensures even cooking and a crispy crust.
Pat the sole fillets dry with a paper towel to remove excess moisture.
Drying the fish helps the coating stick better.
Spread a thin layer of mayonnaise over one side of each fillet and season with salt and pepper.
Mayonnaise adds flavor and helps the crust adhere.
In a food processor, combine breadcrumbs, garlic, butter, dill, and lemon zest. Pulse until well mixed.
Pulsing the mixture ensures even distribution of flavors.
Sprinkle the breadcrumb mixture evenly over the mayonnaise-coated side of each fillet.
Press gently to ensure the crumbs stick well.
Roll each fillet from the narrow end to the broad end and place seam-side down in the prepared baking dish.
Rolling the fillets helps them cook evenly and look elegant.
Bake in the preheated oven for 10-12 minutes, or until the fish flakes easily with a fork.
Avoid overcooking to keep the fish tender.
Serve the rolls hot with your choice of sides, such as steamed vegetables or rice.
Garnish with lemon wedges for an extra zesty touch.
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