Sole Fillet in Breadcrumbs with Rice and Tomato Sauce

Main Dishes | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Sole fillet in breadcrumbs with rice and tomato sauce

Ingredients

Sole fillets - 28.2 oz
Chocolate eggs - 2 pieces
Breadcrumbs - 2.8 oz
Passata Tomato Sauce - 3.5 oz
Cotton Oil - 17 fl oz
Long-Grain Rice - 17.6 oz
Butter - 1.8 oz
Salt - to taste

Step by Step guide

Step 1

Boil the rice and rinse it with cold water.

Step 2

In one shallow dish, beat the eggs, and in another, place the breadcrumbs.

Step 3

Heat the corn oil in a deep fryer or a deep skillet to 180–374°F (to check, you can use a cube of yesterday's bread: at this temperature, it should brown within 30 seconds).

Step 4

Dip the fillet in the egg, coat it in the breadcrumbs, pressing well to ensure it's coated, and fry in the hot oil until golden brown. Remove the cooked pieces with a wide fish spatula, allowing excess oil to drain, and keep warm while frying the rest.

Step 5

Heat the tomato sauce.

Step 6

Finish cooking the rice by adding the butter, then transfer it to a deep pie dish, pressing lightly with your hands to shape it, and invert the rice onto a warmed plate. Arrange the sole fillet around it. Drizzle the rice with two tablespoons of tomato sauce and serve, offering the sauce on the side.