For the fish:

4 sole fillets
1 cup breadcrumbs (panko or traditional)
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme, finely chopped
Zest of 1 lemon
50g Parmesan cheese, grated (optional)
2 tbsp olive oil
Salt and pepper to taste

For the lemon cream sauce:

2 tbsp unsalted butter
1 small onion, finely chopped
1 garlic clove, minced
1 cup heavy cream
2 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste

Prepare the herb crust:

Preheat your oven to 200°C and line a baking tray with parchment paper.
In a bowl, mix breadcrumbs, parsley, thyme, lemon zest, Parmesan (if using), and a pinch of salt and pepper. Drizzle in olive oil and stir until the mixture resembles damp sand.

Prepare the fish:

Pat the fish fillets dry with a paper towel and season with salt and pepper. Place fillets on the baking tray and press the herb mixture evenly onto the top of each fillet. Bake for 10–12 minutes (sole) or until the crust is golden and the fish is cooked through.

Make the lemon cream sauce:

While the fish bakes, melt butter in a small saucepan over medium heat.Add onion and garlic, sautéing until softened (2–3 minutes). Stir in heavy cream, lemon juice, and Dijon mustard. Cook for 5–7 minutes, stirring occasionally, until the sauce thickens.Season with salt and pepper.

Serve:

Plate the fish alongside steamed asparagus or green beans and mashed or roasted potatoes. Drizzle the lemon cream sauce over the fish or serve on the side.