Almond and Parmesan crusted soles

Almond and Parmesan crusted soles

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  • 4
  • Easy
  • Carb Conscious Fat conscious Pescatarian
  • 20 minutes
  • 10 minutes
  • Van Loveren Chardonnay Reserve 2007


  • 4 dressed soles (about 400g)
  • sea salt and freshly ground black pepper, to taste
  • 1–2 free-range eggs, beaten
  • sunflower oil, for frying
  • For the coating, mix together:
  • 100 g almonds, ground
  • 100 g finely grated Parmesan
  • For the creamy Swiss chard:
  • 2 x 300 g packs coarsely shredded Swiss chard
  • 80 g crème fraîche
  • 1 clove garlic, crushed
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

Wash and dry the soles then season. Dip each into the egg and almond and Parmesan coating. Fry in medium-hot oil, until crisp, golden and just cooked.

Drain on a wire rack then serve with the creamy Swiss chard.

To make the creamy Swiss chard: Drop the chard into a saucepan of salted boiling water. Blanch for 3 to 4 minutes. Drain well then squeeze out any excess water. Blend with the crème fraîche, garlic and seasoning. Reheat for serving.

Cook’s note:

If you’re in a hurry, use frozen creamed spinach and for special occasions use medallions of veal fillet instead of fish.

Per serving: 1611.6kJ, 31.7g protein, 21.9g fat, 7.5g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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