Pecan and Panko Crusted Sole with Saffron Aioli
Need a new concept for plan white fish? In this recipe you enjoy additional flavor from this delicious crunchy exterior and the home made aioli. By making the mayonnaise base yourself, you control the sodium level and have delicious mayonnaise left over for other recipes.
Makes
Serving size
Ingredients
INGREDIENTS FOR MAYONNAISE: (yield: 1 cup)
1 medium egg
2 teaspoons lemon juice, fresh squeezed
Pinch of sea salt
1 cup sunflower or other vegetable oil
INGREDIENTS FOR FISH AND ASSEMBLY:
2 tablespoons unsalted pecans, finely chopped
2 tablespoons panko, breadcrumbs (used Kikkoman® for nutrient analysis)
1 small lemon, zested (about 2 teaspoons of zest)
2 tablespoons parsley, chopped
8 ounces sole fillet, divided into 2 fillets
3 tablespoons mayonnaise, homemade
½ teaspoon saffron
½ teaspoon hot water
1 teaspoon lemon juice, freshly squeezed
1 small clove garlic, minced
Special Equipment:
Food processor or blender
Mortar and pestle or spice grinder
Instructions
DIRECTIONS FOR MAYONNAISE:
- Combine egg, lemon juice and salt in a blender on medium speed.
- Pour a steady stream of the oil from a measuring cup.
- Increase speed as the mixture thickens.
- Continue blending until you have added all the oil. Set aside.
DIRECTIONS FOR FISH AND ASSEMBLY:
- Preheat oven to 375°F.
- Line a baking dish or tray with parchment paper and spray with cooking spray.
- Combine the pecans, panko, lemon zest and parsley in a shallow bowl until well combined.
- Place sole fillets on the lined baking sheet. Spread ½ tablespoon of mayonnaise evenly on top of each fillet.
- Sprinkle the pecan and panko mixture evenly over the top of each fillet.
- Bake for 12 to 15 minutes or until the fish evenly flakes with a fork.
- Grind the saffron into a powder using a mortar and pestle or spice grinder.
- Add the hot water to the saffron and stir until the saffron mostly dissolves.
- Combine saffron mixture, lemon juice and garlic with 2 tablespoons of prepared mayonnaise in a ramekin to create the aioli condiment.
- Serve the fish warm with aioli.
Cooking Tip
For days when you are in a rush, you can prepare the aioli using store-bought low-sodium mayonnaise. If you make homemade mayonnaise, you can use on sandwiches and egg salad, chicken salad, etc.
Recipe Contributed by FamilyCook Productions
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