Sole Fillet with Spinach and Croquettes
Pane-Bistecca
I found some beautiful sole fillets here in Asia, so on Good Friday we had this sole fillet with spinach and croquettes.
The Philippines is home to a wide variety of native fish species, including both freshwater and saltwater fish, such as popular varieties like bangus (milkfish), tilapia, lapu-lapu, galunggong, and tambakol (yellowfin tuna). The sole (Solea) belongs to the order of flatfish and is one of the most sought-after and expensive edible fish. That’s why it’s very rarely sold here in the Philippines. I was lucky—I found some frozen ones, just in time for Easter.
I served them with chopped spinach and oven-baked croquettes, along with Hollandaise Sauce.
The Philippines is home to a wide variety of native fish species, including both freshwater and saltwater fish, such as popular varieties like bangus (milkfish), tilapia, lapu-lapu, galunggong, and tambakol (yellowfin tuna). The sole (Solea) belongs to the order of flatfish and is one of the most sought-after and expensive edible fish. That’s why it’s very rarely sold here in the Philippines. I was lucky—I found some frozen ones, just in time for Easter.
I served them with chopped spinach and oven-baked croquettes, along with Hollandaise Sauce.
Ingredients
2 large Sole Fillets, approx. 800 g total
1 Egg, beaten
3 tbsp Breadcrumbs
2 tbsp grated Parmesan
1 tsp Chili Seasoning Mix
some Olive Oil
2 tbsp Capers
500 g chopped Spinach
Salt
3 Garlic cloves chopped
Oven-baked or fresh Croquettes
Instructions
1
Step 1
Coat the fish fillets in the beaten egg, then coat them well in the mixture of breadcrumbs, Parmesan, and spices, pressing the breading firmly onto the fillets.
2
Step 2
Grease a gratin dish with olive oil and place the fillets inside. Bake in the oven at 180°C for 15 minutes, then carefully turn them over and bake for another 15 minutes.
3
Step 3
Meanwhile, fry the croquettes; however, you can also bake them in the oven along with the fish.
4
Step 4
Meanwhile, sauté the garlic in a little olive oil, add the spinach, and season with salt. Cook and stir until all the liquid has evaporated.
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