2 tbsp. butter
1 cup whole-wheat crumbs
3 tbsp. chopped walnuts
grated zest and juice of 2 lemons
2 springs rosemary, stalks removed
2 tbsp.chopped parsley
4 sole fillets, 150g-170 g each
1 garlic clove, crushed
1 small red chili, diced
3 tbsp. walnut oil
salad greens, to serve
Melt the butter in a large pan, stirring over low heat. remove the pan from the heat and add the bread crumbs, walnuts, the zest and juice of 1 lemon, half of the rosemary, and half of the parsley.
Gently press the bread crumb mixture over the top of the sole fillets. Place the sole fillets in a shallow, foil-lined roasting pan.
Bake in a preaheated oven, 400F or 200C, for 25 to 30 minutes.
Mix the garlic, the remaining lemon zest and juice, rosemary, parsley, and the chili in a bowl. Beat in the walnut oil and mix well to combine. Drizzle the dressing over the sole fillets as soon as they are cooked.
Transfer the fish to serving plates and serve immediately with salad greens.