Parmesan Crusted OCI Sole | Ocean Choice International

Special Occasions



  • 4 OCI Sole or Flounder fillets 2 to 3 ounces each
  • 1 egg, beaten
  • 1/2 cup panko bread crumbs
  • 4 tablespoons grated Parmesan cheese
  • Canola oil as needed

Lemon Vinaigrette

  • 1/4 cup fresh lemon juice
  • 1/4 cup lightly packed fresh Italian parsley leaves
  • 1 garlic clove minced
  • 2 teaspoons finely grated lemon zest
  • salt and pepper to taste
  • 1/3 cup extra-virgin olive oil


To prepare the fish, in a small bowl combine bread crumbs and Parmesan cheese. Dip portions of fish in egg then press gently into crumb mixture.

To prepare the vinaigrette, whisk all vinaigrette ingredients together and chill until ready to serve. Whisk again before serving to blend.

Heat enough oil over medium heat in sauté pan to cover bottom of pan and sauté fish 2-4 minutes per side, turning gently with spatula.

Place fish on serving platter or plate, and drizzle with vinaigrette.