Nut Crusted Sole
Recipe by Chef Michael Williams
Michael Williams

Nut Crusted Sole

  • Prep time 15 mins
  • Cook time 5 mins

A fairly simple way to really jazz up your sole. The nut crust is very rustic and it tends to fall off the fish a little, but that is what I love about it. Give it a try and you may just want this to be in your weekly routine.



  1. Add the nuts/seeds to a food processor and puree until they are broken into small pieces. Do not grind too fine (you can also bag them and pound with a mallet or the bottom of a pot/pan to break them up if you don’t have a food processor).
  2. Transfer some of the crushed nuts to a plate or wide bottom bowl.
  3. Whisk the egg with 1 teaspoon water in a small mixing bowl.
  4. Layout the sole on a plate and lightly season with salt, pepper and paprika on both sides.
  5. Now make an assemble line in this order. Seasoned sole, egg, nuts, clean plate. Now you can start coating.
  6. Dip the sole in the egg, covering both sides and then transfer to the nuts. Coat on both sides and then transfer the coated sole to the clean plate. Repeat until all the sole is coated.
  7. Preheat a large fry pan on medium – medium – high heat. Once the pan is hot, add 1 tablespoon canola oil and 1 tablespoon butter. Once the butter is melted, add the fish.
  8. Cook the fish for 2-3 minutes on each side, browning the nuts nicely. Serve with your favourite grain and lots of veggies and enjoy!


  • Optionally you can flour the sole before dipping in the egg although this is not necessary.
  • Another option is browning the butter a little before adding the fish. This will add another depth of flavour and is quite enjoyable.

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