Baked Sole Fillets with Herbs and Bread Crumbs

This is an America's Test Kitchen recipe. I made it using haddock and it was delicious. Served with rice pilaf; asparagus with marjoram, lemon zest & butter; sauteed tomatoes with balsamic vinegar.

• YIELD: 6 fillets (6 Servings) (I made it with 2 fillets and same amount of other ingredients)
• PREP: 5-10 mins
• COOK: 15-25 mins
• READY IN: 20 mins

INGREDIENTS

• 2-3 Tablespoons parsley minced
• 2-3 Tablespoons chives minced (subbed green onions)
• 1 teaspoon lemon zest finely grated
• 5 Tablespoons butter
•  salt, pepper
• 2/3 cup panko bread crumbs (subbed stuffing mix, crushed in a baggie with a mallet)
• 6 (about 6 oz each) sole fillets or you can use flounder (I used haddock)
• 1 Tablespooon Dijon mustard (used 1/2 yellow mustard & 1/2 grainy since I was out of Dijon)
• 1-2 garlic cloves minced

INSTRUCTIONS

1. Preheat the oven to 325 degrees. Melt the butter in a skillet and cook the minced garlic on medium heat for about 30 seconds. Take the garlic butter off the heat. Pour all but 1 Tablespoon of the butter in a small bowl and set aside.
2. Wipe the skillet with a paper towel and put the 1 Tablespoon of butter back in the skillet. Add the panko bread crumbs. Cook over medium heat, stirring frequently, until the crumbs are golden. Add 1/2 - 1 Tablespoon of minced herbs to the breadcrumbs. Set aside.
3. Mix the rest of the minced herbs with the lemon zest.
4. Pat the fish dry with paper towels. Season each side with salt and pepper. Lay the fish with the narrow end pointed away from you. 
5. Spread a thin layer of mustard on each fillet. Sprinkle with the minced herbs and lemon zest. Drizzle about a teaspoon of the garlic butter over each of the fillets. 
6. Roll up the fillets tightly, starting with the widest side. Place seam side down on a baking dish and drizzle the rest of the butter over the fish bundles.
7. Cover with aluminum foil and bake until the center of the fish is 135 degrees. When the fish is 135 degrees in the center, (you'll need to cook it for 15-25 minutes, depending on how thick the fish is) sprinkle half the breadcrumb mixture over the fish and cook for 5 more minutes, uncovered. Sprinkle with the remaining breadcrumbs right before serving. (I put *all* the breadcrumbs on for baking and that was fine.)