Oven Cooked Lemon Sole Nicoise

Take the crust off the bread and put in a food mixer along with the parsley (minus stalks), thyme leaves, peeled and chopped garlic cloves and a teaspoonful of salt. Blend until you get fairly fine breadcrumbs. Mix in a teaspoonful of salt and finely grated rind of a lemon.

Use some scissors to cut off the bony edge of the fillets. Butter an ovenproof pan. Pour a half pint of milk or so into a shallow dish, and lay out the breadcrumbs on a chopping board. Melt the butter in a saucepan.

Dip each fillet into the milk, coat both sides with the breadcrumbs  Picture  , and put skin side down in the baking dish. Press the breadcrumbs down with your hand. Pour over the melted butter and cook for about 15 minutes in the oven at 425°F/210°C/Reg7.

Take out the oven  Picture   and serve immediately on hot plates with potatoes if you like and lemon wedges  Zoom  .