Phyllo-Crusted Petrale Sole

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Nutrition per serving    (USDA % daily values)
CAL
112
FAT
7%
CHOL
3%
SOD
12%

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Ingredients for 4 servings

6 sheets phyllo dough

3 large egg whites

4 (4-ounce) Petrale sole fillets (or 8 thinner, 2-ounce pieces), dried well with paper towel

Grapeseed oil

Salt and freshly ground black pepper

Preparation

1.

Lay the sheets of phyllo on a large baking sheet, no more than 2 or 3 sheets thick, until fully dry and crumbly, about 3 hours or overnight.

2.

Crumble the dried phyllo into 1/4 to ½-inch pieces and lay in a shallow pan large enough to hold the fillets.

3.

Season the fillets on both sides with salt and pepper. If using 8 thin filets, press two together while they are raw to make one portion for a total of four portions (this will ensure that they are still very moist inside by the time the outside cooks).

4.

Lightly beat the egg whites until fluid (without incorporating air) in a container large enough to hold the fillets.

5.

Set a large sauté pan over medium-high heat.

6.

Add a ½-1/4 inch grapeseed oil to the hot sauté pan. The amount of oil needed will vary depending on the size of the fillet; however, the oil should not be deeper than half of the fillet height.

7.

Pour egg whites over the top of the portions; ensure all sides are evenly coated. Transfer fillets to crumbled phyllo dough, allowing excess egg white to drain prior to dredging. Press into the crumbled phyllo firmly all around the filets to coat completely.

8.

Place the coated filets in the oil and sauté until golden brown, about 2-3 minutes. Flip and cook the second side until golden brown, about another 2-3 minutes. Transfer to a baking tray or plate and juice a lemon wedge over the top. Serve immediately.

View instructions at
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