Cathy's Fillet of Sole with Parmesan Crust and Lemon Butter Sauce

When my new friend Cathy presented this recipe so beautifully on her wonderful blog ~

. . . I knew I wanted to make it, too.

It is DELICIOUS. I love sole, and this is one of the best sole recipes I have ever tasted.

But BEWARE, the Lemon Butter Sauce is dangerously addictive. (I think I went through half of the teaspoons in the flatware drawer "tasting" it to make sure it was "just right"...) lol! It is THAT good.

The delicately crisp coating for the sole, made with panko crumbs and Parmesan cheese is perfection, not heavy or 'bready' at all. It compliments the sole perfectly.

You can find Cathy's recipe by clicking the link to Wives with Knives above, and while you're there you'll want to check out the other tempting recipes Cathy has shared. I would like to make each one of them.

Thank you for another delicious recipe, Cathy. It's always a treat to visit your blog.

Psst... If you ever put together a cookbook I will be one of the first in line to buy a few copies.


  1. I saw lemons, I'm there! Looks delicious, Mary! I'm even betting my family might eat fish with this recipe!

  2. Mary..I agree with you Cathy is inspirational for doubly great recipes..They work! And taste great!

    Like yours.
    Pretty Post..I want to make this soon also.

  3. all my favorite flavor, looks fantastic!

  4. You've got me blushing, Mari. I'm so very happy you enjoyed this recipe. Thank you so much for your kind words and the link to my site.

    Growing friendships are a very special part of the blogging world. Thanks for making my day.

  5. This does really look good. Thank you for sharing it Mari and now I have Cathy's blog to get hooked on as well :-)

    Did you use the Kraft cheese like Cathy said she does?

  6. What a wonderful-sounding recipe. Your photos really make it call to me! I have been trying to replicate a rainbow trout recipe at one of our favorite restaurants and their lemon beurre blanc with chives makes it. Off to look at Cathy's blog for the recipe ;)

  7. Thank you everyone~

    Hi Carol, Monique and Jain *waving*!

    And Cathy, thank you again for all the fine recipes you share with us.

    Marsha, yes I did use Kraft which I had on hand. Just as Cathy advised, it worked perfectly.

    If you don't want to use that, I think you could achieve similar results by grating your Parmesan finely then spreading it out on wax paper to allow it to dry out a bit, removing some of the moisture.

    Honestly, I hadn't bought Kraft in a long time but I did for a pizza party we gave for some of my friend's children. I was quite surprised in the quality, much different than I remember ~ I still keep authentic Parmesano Reggiano on hand in a chunk. Wow, has the price increased though. $25 plus change for the wedge I bought last week. :( Ouch.

    Susan, this Lemon-Chive Beurre Blanc is soo good! I think it will definitely meet your expectations. :)

  8. Mary, I am not a fish lover, but this is one I def would like! Sole is so mild and the way you prepared it sounds wonderful.
    Hopping over to Cathy's to save the recipe...thank you both!

  9. we have been trying to add more fish to our diet & that looks so good. I will definitely have to try it that way.

  10. Oh this does sound good xoxox Clarice


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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