Parmesan and Cilantro Crusted Sole

I have a few favorite fish recipes that I make on frequent rotation. I have been eating more fish lately and the old favorites suddenly weren’t offering enough variety anymore. Maya also started protesting the over presence of sea creatures on our table. I made this recipe in search of a new texture and flavor. It’s been successful so far, including with the little people.

I have made this recipe a couple of times with different fish. It works well on a single large fillet or individual fillets. The cooking time will vary depending on the type and thickness of the fish.




Prep Time: 10 MIN

Cook Time: 20 MIN

For fish thicker than sole (mahi-mahi or salmon highly recommended), bake at 400 degrees for 15 minutes, lower the heat to 375 and continue baking for another 10 to 20 minutes, depending on thickness.


1 pound sole fillets
Sea salt and ground black pepper

The crust
1 cup plain bread crumbs
2 tablespoons grated yellow onion
2 tablespoons minced cilantro
1/2 cup grated Parmesan or Swiss cheese
1/4 cup olive oil
Sea salt and ground black pepper


Preheat the oven to 400 degrees Fahrenheit.

Arrange the fish on an oiled baking pan. Season with salt and pepper.

Combine the rest of the ingredients in a bowl. Press the mixture evenly on top of the fish.

Bake for 15 to 20 minutes, or until the fish is cooked and the crust firm and golden.

Serve right away.


One Response to “Parmesan and Cilantro Crusted Sole”

  1. 1

    Eha — 10/28/2013 @ 3:38 am

    This is so simple to make I have to try it soonest! I love the fact that it is baked and that all the tastes associated with the crumbs are so finely woven into the texture . . . great finesse: your children are developing a fine palate :) !

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