Herb-Crusted Baked Sole Bundles

1. Preheat Oven

Preheat your oven to 325 degrees Fahrenheit, positioning the rack in the middle.

2. Mix Herbs

In a small bowl, mix together the parsley, chives, tarragon, and lemon zest. Reserve 1 tablespoon of this herb mixture for later use.

3. Prepare Garlic Butter

In an 8-inch skillet over medium heat, melt 4 pieces of butter and add half of the minced garlic. Cook for about 1 to 2 minutes until the garlic becomes fragrant, infusing the butter with its flavor.

4. Season Fillets

Pat the sole or flounder fillets dry with paper towels and season them with salt and pepper. Spread a thin layer of Dijon mustard over each fillet, then evenly sprinkle the herb mixture over them. Drizzle the fillets with the garlic-infused butter, ensuring they are well coated for even seasoning and flavor.

5. Roll Fillets and Bake

Carefully roll each fillet into a bundle and place them seam side down in a 13 by 9-inch baking dish. Drizzle any remaining garlic butter over the top. Cover the dish with aluminum foil and bake for 25 minutes.

6. Prepare Breadcrumb Topping

While the fillets are baking, prepare the breadcrumb topping. In the same skillet, melt the last piece of butter and add the remaining minced garlic and panko bread crumbs. Cook until the breadcrumbs are golden brown and fragrant, seasoning with salt and pepper. Stir in the reserved tablespoon of the herb mixture.

7. Finish Baking

After 25 minutes, remove the foil from the baking dish. Baste the fillets with the melted butter from the dish, then sprinkle the toasted breadcrumb mixture over the top. Return the dish to the oven and bake, uncovered, for an additional 6 to 10 minutes, until the fillets reach an internal temperature of 135 degrees and are lightly browned.

8. Serve

Using a thin metal spatula, transfer the fillets to plates and sprinkle any remaining breadcrumbs on top. Serve with lemon wedges for a fresh, bright finish. Enjoy your delicious herb-crusted baked sole bundles!