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Pistachio Crusted Lemon Sole with Avocados and Dried Apricots
Lemon sole is breaded with a mixture of panko crumbs and ground pistachios and then pan-fried. It is served with an avocado salsa.
Servings: 4 | Prep Time: 20 min | Cook Time: 6 min
INGREDIENTS
Fish
1/3 cup shelled pistachios, finely chopped
1/2 cup panko crumbs (or gluten-freesubstitute)
4 (6-ounce) lemon sole fillets (or otherwhite fleshed fish)
½ teaspoon salt
¼ teaspoon pepper
1 egg white, beaten
1-2 tablespoons olive oil
Avocado Salsa
1 avocado, cubed
10 dried apricots, chopped
1 small red onion,
¼ cup fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon salt
pepper to taste
DIRECTIONS
Combine the chopped pistachios, and panko crumbs in a shallow bowl.
Season the fish with salt and pepper. Dip the fillets in the egg whites and then coat the fillets with the pistachio mixture.
Heat the olive oil in a large skillet over medium heat.
Cook the fillets, about 3 minutes per side, until the crust is golden brown and the fish flakes easily.
In a small bowl, mix together the avocados, dried apricots, red onion, parsley, olive oil, lemon juice, salt, and pepper. Serve with the lemon sole.
Season the fish with salt and pepper. Dip the fillets in the egg whites and then coat the fillets with the pistachio mixture.
Heat the olive oil in a large skillet over medium heat.
Cook the fillets, about 3 minutes per side, until the crust is golden brown and the fish flakes easily.
In a small bowl, mix together the avocados, dried apricots, red onion, parsley, olive oil, lemon juice, salt, and pepper. Serve with the lemon sole.
