Sole With Lemon Souffle Topping

This was quite an attractive dish and yet so simple. i came across it in one of the zaar forums, but it had never been posted. the original source was ina paarman cookbook (south african) i used whiting, but i think most delicate white fish would work fine.

Steps

Preheat oven to 425f.

Season the fish with the seasoned salt and sugar , and dip in flour.

Brush with garlic butter or oil on both sides.

Place individually on ovenproof plates or in a baking dish.

Place the fish in the oven and bake for 5 minutes.

Mix the mayonnaise , egg yolks , lemon rind , and parsley.

Beat the egg whites to the soft-peak stage.

Fold whites into the sauce.

Open the oven door and spoon the sauce over each fish.

Bake for 10 to 15 minutes until puffed and golden brown.

Ingredients

sole fillets, seasoning salt, sugar, flour, garlic butter, mayonnaise, egg yolks, lemon rind, fresh parsley, egg whites