Open Face Filet of Sole Sandwich

Elevate your sandwich game with this exquisite Open Face Filet of Sole Sandwich, a perfect combination of crispy, golden-brown fish fillets, tangy dill mayo, and fresh, vibrant toppings. This recipe starts with tender filets of sole, perfectly seasoned, and coated in a crunchy breadcrumb crust before being pan-fried to perfection. Nestled on toasted sourdough bread, the fish is layered with mixed greens, juicy tomato slices, and a dollop of creamy dill-infused mayonnaise for a burst of fresh flavor. Ready in just 30 minutes, this open-faced delight is ideal for a light lunch or an elegant dinner. Pair with a simple salad or enjoy as is for a satisfying meal that's as beautiful as it is delicious. Keywords: open face sandwich, filet of sole, crispy fish, dill mayo, quick seafood recipes, sourdough bread sandwiches.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 fillets filet of sole
• 0.5 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 1 large egg
• 2 tablespoons milk
• 0.5 cup breadcrumbs
• 3 tablespoons olive oil
• 0.25 cup mayonnaise
• 1 tablespoon fresh dill
• 1 teaspoon lemon juice
• 2 slices sourdough bread
• 1 cup mixed greens
• 1 small tomato
• 1 teaspoon butter

Directions

Step 1

Rinse the filets of sole under cold water and pat them dry with a paper towel.

Step 2

Set up a dredging station with three shallow bowls: one with the flour mixed with salt, pepper, and paprika, another with the beaten egg and milk, and the third with breadcrumbs.

Step 3

Coat each filet of sole in the flour mixture, then dip into the egg wash, and finally coat with breadcrumbs. Set aside on a plate.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, cook the filets of sole for 2-3 minutes per side or until golden brown and cooked through. Remove and place on a paper towel-lined plate.

Step 5

In a small bowl, mix the mayonnaise, fresh dill, and lemon juice. Set the dill mayo aside.

Step 6

Lightly butter the sourdough bread slices. Heat a skillet (or use a toaster) and toast the bread until golden and crisp.

Step 7

Spread a thin layer of the dill mayo on each slice of toasted bread.

Step 8

Layer mixed greens and thin slices of tomato on top of the bread.

Step 9

Gently place a cooked filet of sole on each slice of bread and drizzle with a little more dill mayo, if desired.

Step 10

Serve immediately with a lemon wedge on the side for optional garnish.

Nutrition Facts

Serving size	756.2 grams (756.2g)

Amount per serving	% Daily Value*
Calories	1813

Total Fat 105.10g	135%
Saturated Fat 16.30g	82%
Polyunsaturated Fat 6.20g
Cholesterol 402mg	134%
Sodium 4996mg	217%
Total Carbohydrate 161.70g	59%
Dietary Fiber 7.50g	27%
Total Sugars 15.50g
Protein 62.10g	124%

Vitamin D 268IU	1338%
Calcium 212mg	16%
Iron 11mg	58%
Potassium 1158mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 13.5%

Carbs: 35.1%