5 nice size Soles
1/2 cup White Wine
2 cloves of Garlic, chopped very fine or pressed
2 Tbsp Dijon Mustard
1/4 cup Olive oil
1 cup Whole Wheat Panko Breadcrumb
Place the fish on a cookie sheet lined with parchment paper, in one single layer.
Prepare the marinade:
In a small bowl, combine the white wine, olive oil, mustard and garlic. Whisk to thicken.
Sprinkle the Panko on the fish and drizzle the marinade on top.
Broil in the oven for about 5 to 7 minutes. Serve immediately with lemon wedges.
I served the fish with wild rice and broccolini. I also made a separate lemon sauce, but the lemon wedges are perfect if you do not have the extra time for the sauce.
If you do have the time, here is the recipe!
Lemon butter sauce:
Juice of 2 lemons
1/2 cup butter
1/2 cup heavy cream
Salt and pepper to taste
In a medium saucepan, melt the butter over medium/low heat. Add the lemon juice and the cream. Reduce the heat and cook until thickened, whisking regularly, about 15 minutes. Make sure the sauce does not boil.
Serve hot with the fish, over the rice and broccolini too!