YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 4 mins TOTAL TIME: 14 mins

A quick and easy recipe for pan-fried Petrale Sole (but any firm, white fish will do). Serve this alongside some rice and asparagus and the 'what's for dinner?' dilemma is solved!


6 Petrale sole filets
2 eggs
¼ cup milk
2 cups plain breadcrumbs (I used gluten free)
2 tbsp Italian seasoning
1 tsp salt
1 tsp pepper
⅓ cup vegetable oil
Lemon wedges for garnish

Shallow dishes 
Large skillet
Boning Knife
Cutting board


  1. Rinse the sole filets under cold water and pat dry with paper towels. Remove any bones from the filets.
  2. Whisk the eggs and milk together in a shallow dish. Combine the breadcrumbs, Italian seasoning, salt, and pepper in a separate shallow dish.
  3. Heat the vegetable oil in a large, cast iron skillet over medium-high heat.
  4. Place the filets in the egg wash then transfer to the breadcrumb mixture and toss until well coated.
  5. Carefully drop the sole filets into the hot oil and cook for 2 minutes per side.
  6. Remove from the skillet and serve with lemon wedges and your favorite sides!