A delightful and easy-to-make dish featuring sole fillets with a crispy herb-infused crust.
In a shallow bowl, beat the eggs until well mixed.
Beating the eggs thoroughly ensures an even coating on the fish.
In another shallow bowl, combine the breadcrumbs, fresh thyme, dried thyme, salt, and pepper.
Mixing the dry ingredients well ensures a consistent flavor in the crust.
Dip each sole fillet into the egg mixture, then coat it with the breadcrumb mixture, pressing gently to adhere.
Pressing the breadcrumbs onto the fish helps them stick better during cooking.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a non-stick skillet over medium heat.
Using a combination of oil and butter prevents the butter from burning.
Add two fillets to the skillet and cook for 3 minutes on each side until golden brown.
Avoid overcrowding the pan to ensure even cooking.
Repeat with the remaining oil, butter, and fillets.
Cooking in batches helps maintain the pan's temperature.
Serve the fillets hot with your choice of sides, and enjoy!
Serving immediately ensures the crust remains crispy.
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