Shelly's Recipe

MACADAMIA PARMESAN SOLE

Category: Fish and Seafood

2 large eggs
3/4 cup freshly grated Parmesan cheese
2 tbsp flour
4 sole fillets (4 to 6 ozs each)
3 tbsp salad oil
3 tbsp butter or margarine
1/2 cup finely chopped roasted salted macadamia nuts
Watercress or parsley sprigs
Lemon halves

Put a 10- by 15 inch rimmed baking pan in oven as it preheats to 425. In a 9- or 10 inch-wide pan, beat eggs to blend. On a piece of wax paper, mix cheese and flour. Rinse fish and pat dry. Dip in egg to coat; drain off excess, then coat fish in cheese mixture. Set fish in a single layer on wax paper.

Remove heated pan from oven; add oil and butter and swirl until butter is melted. Lay a piece of fish in pan; turn to coat with butter. Repeat with remaining fish, arranging pieces slightly apart in pan. Sprinkle fish evenly with nuts.

Bake, uncovered, at 425 until fish is just opaque in thickest part (cut to test), 7 to 10 minutes. With a wide spatula, transfer fish to a platter. Garnish with watercress and lemon halves. Serves 4