Sole with Sundried Tomato, Olive and Caper Breadcrumb Topping Recipe

Prep Time Cook Time Serves
5m 15m Serves 4

Sole is a delicate fish – both in form and in flavour. This recipe is my way of adding some more flavour and substance to an otherwise dainty fish.


For the topping:
  • 1 cup breadcrumbs
  • ¼ cup melted butter
  • 1 teaspoon capers, drained and chopped (rinsed also if using salted capers)
  • 1 tablespoon chopped black olives
  • 2 tablespoons chopped sundried tomatoes
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste
For the sole:
  • 4 sole fillets, skin removed
  • 3 tablespoons olive oil


In a bowl, combine all of the topping ingredients. Set aside.

Turn on your oven broiler to high. Move the oven rack to the highest position, as close as possible to the broiler. Line a baking sheet with parchment paper and set aside.

In a large skillet, heat the olive oil over medium heat until hot. Working in batches, add your sole fillets to the pan and fry for about 2 minutes. Using a fish spatula, carefully transfer the fillets to the prepared baking sheet. Repeat this process until you have fried each sole fillet.

Carefully spread your topping all over the top of each fillet. Transfer to the oven and broil for 4-5 minutes or until you start to see the breadcrumbs turn a nice golden brown and the fish turns white and is fully cooked.

Serve immediately. I like to serve this with some basmati rice and a light salad.

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