Breaded sole fillet in the oven

Preparation:

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Take the fillets out of the bag and place them in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The fillets are thawed after regaining their elasticity.

Execution:

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Rinse the fillets and dry them on an absorbent paper towel.

Beat the eggs until they become fluffy and season with salt and pepper. Pass the fillets successively from the flour, shake them to remove the excess amount and then soak them in the egg and then the breadcrumbs, always battering them thoroughly.

Place the fillets in a baking tray and bake them in a preheated oven at 180°C for 10 minutes.