Sole With Crispy Lemon-Thyme Bread Crumbs 4.000

Goran Kosanovic for The Washington Post

Nourish Mar 8, 2018

Here, flaky white-fleshed fish is topped with seasoned, whole-grain bread crumbs that you first make extra-crispy in a skillet. That step allows you to focus on cooking the fish just right, rather than risk overcooking it to get the bread crumbs well done.

To read the accompanying story, see: This fish is positively crumby — and we like it that way.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 teaspoons olive oil
  • 1 1/2 teaspoons unsalted butter
  • 1/2 cup whole-wheat panko bread crumbs, or homemade whole-grain bread crumbs (see NOTE)
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon finely grated lemon zest
  • 1 medium clove garlic, minced
  • Kosher salt
  • 4 fillets of sole, or other thin, white-fleshed fish (1 1/2 pounds)
  • Freshly ground black pepper
  • Lemon wedges, for serving


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Combine the oil and the butter in a small skillet over medium heat. Once the butter has melted, add the bread crumbs, thyme, lemon zest, garlic and season lightly with salt; cook for 3 or 4 minutes, stirring frequently, until the garlic is fragrant and the crumbs are crisped and a darker shade of brown.

Arrange the fillets on the baking sheet. Season them lightly with salt and the pepper, then scatter the bread crumb mixture on top of each one, pressing down slightly so it adheres. Bake (middle rack) for about 8 minutes, until the fish is just opaque and flakes easily with a fork.

Serve with lemon wedges.

NOTE: To make your own whole-grain bread crumbs, cut off and discard the crusts from two slices of whole-grain or whole-wheat sandwich bread. Place in a food processor and pulse to the consistency of fine crumbs. Spread on a quarter baking sheet and toast in a 350-degree oven for 10 to 12 minutes. The toasted bread crumbs can be refrigerated in an airtight container for up to 2 weeks.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Kara Elder.

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