Egyptian Dukkah Crusted Sole
4 Sole fillets
STEP ONEBrush four sole fillets with Lemon & Herb Marinade and refrigerate over night or for at least three hours.
STEP TWOPowder fillets with flour, then dip in egg beaten with 10g olive oil and finally coat with Egyptian Dukkah blended with Breadcrumbs (if desired). Reserve.
STEP THREEHeat Olive Oil in Pan and add butter. Fry the Fillets two by two on a moderate heat for about 3 minutes for the first side and 2 for the second. Be careful not to burn. The finished coating should be golden rather than black.
STEP FOURServe with lemon wedges and your choice of seasonal vegetables
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