Store in a cool, dry place.
Powder
35g
Rub on fish, seafood or use as a marinade.
- Kosher
- Organic
- Aromatic, Fresh Flavour
- No Salt Added
- Bright & Flavourful!
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Panko Crusted Baked Sole with Veggies
If the English style fish and chips you know and love had a healthy makeover, this would be the outcome! Now you don’t have to feel guilty about indulging in a crispy, delicate piece of fish, because not only is this one oven baked (not fried!) its served with some lightly roasted vegetables. And with the entire dish taking less than 15 minutes to make, you’re never far away from having a home cooked meal for dinner!
Serves 2
Dairy Free Corn Free Sugar Free
Ingredients:
2 sole fillets¼ teaspoon garlic powder6 mushrooms, sliced
1 egg
sea salt and freshly ground pepper to taste
1 onion, sliced
3 tablespoon panko breadcrumbs¼ teaspoon grape seed oil, optional
1 tablespoon no-salt seasoning1 red bell pepper, sliced
DIRECTIONS
Set your oven to 400F
Whisk your egg in a small, shallow bowl. Set aside.
In a separate shallow bowl (or a large plate) mix together your breadcrumbs, seasoning, garlic powder, salt and pepper.
Carefully take one piece of fish at a time, dip it fully into the egg mixture, and then gently coat both sides in the breadcrumbs. Place each fillet onto a lined baking sheet; repeat until all the fish is done.
Place your chopped veggies around the fish.
Lightly drizzle everything in oil, and bake in the oven for 10 minutes. The fish will be golden brown and the flesh should be solid white.
Serve hot!
Make It This Way
If you’d like to go away from panko breadcrumbs, try crushing up some raw nuts and using them as your crusted coating or, if that seems to bold, try using a half/half mixture.
Try This
Serve with a lemon wedge, and enjoy this healthier version of fish and chips!
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