A delightful and easy-to-make dish featuring tender sole fillets coated in a crispy macadamia crust, served with a tangy lemon butter sauce.
Preheat your oven to 425°F (220°C) and place a rimmed baking pan inside to heat.
Preheating the pan ensures the fish starts cooking immediately, creating a crispy crust.
In a mixing bowl, beat the eggs until well blended. On a piece of wax paper, mix the chopped macadamia nuts, flour, and grated Parmesan cheese.
Mixing the dry ingredients thoroughly ensures an even coating on the fish.
Rinse the sole fillets under cold water and pat them dry with a paper towel.
Drying the fish helps the coating adhere better.
Dip each fillet into the beaten egg, letting the excess drip off, then coat it in the nut mixture, pressing gently to adhere.
Pressing the coating onto the fish ensures it sticks well during cooking.
Remove the heated pan from the oven, add the butter, and swirl to melt. Place the coated fillets in the pan, spacing them slightly apart.
Spacing the fillets prevents them from steaming and keeps the crust crispy.
Bake the fish in the oven for 7-10 minutes, or until the fish is opaque and flakes easily with a fork.
Check the fish for doneness by gently flaking it with a fork.
While the fish bakes, melt the butter for the sauce in a small pan and stir in the juice of one lemon.
Stirring the sauce continuously prevents it from separating.
Serve the fish on a platter, drizzle with the lemon butter sauce, and garnish with fresh parsley.
Serve immediately to enjoy the fish at its crispiest.
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