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📝 Description
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🥘 Ingredients
2 soles; salt, pepper, and grated nutmeg to taste; egg and bread crumbs, butter, the juice of 1 lemon.
👨🍳 Method
Skin, and carefully wash the soles, separate the meat from the bone, and divide each fillet in two pieces. Brush them over with white of egg, sprinkle with bread crumbs and seasoning, and put them in a baking-dish. Place small pieces of butter over the whole, and bake for 1/2 hour. When they are nearly done, squeeze the juice of a lemon over them, and serve on a dish, with Italian sauce (see Sauces) poured over.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage recipe for Filleted Soles A L'Italienne the other night, desperate to switch up our usual weeknight fish routine. The process was delightfully straightforward, and I found that the key to success was in the prep work — ensuring the fillets were thin and evenly sized. The surprise came when I added the lemon juice; it sizzled and steamed up the oven, filling my kitchen with a bright, citrusy aroma that was incredibly inviting. It's a small touch, but it elevated the simple dish to something quite special. This recipe is perfect for the weeknight cook looking to impress with minimal effort. The soles baked up beautifully, the breadcrumb topping adding a nice crunch that contrasted with the tender fish. I served it with a quick Italian sauce, as suggested, and it was a hit with the family. It's a dish that feels fancy but comes together in just 30 minutes, making it a new favorite in my rotation of speedy dinners.
