Sole With Lemon Souffle Topping

• 6 sole fillets
• 1 teaspoon seasoning salt
• 1 teaspoon sugar
• 1/2 cup flour
• 2 tablespoons melted garlic butter or 2 tablespoons olive oil
• 1/2 cup mayonnaise or 1/2 cup sour cream
• 2 egg yolks
• 2 teaspoons grated lemon rind
• 1/4 cup fresh parsley, chopped
• 2 egg whites

1. Preheat oven to 425u0b0F (220u0b0C).
2. Season the fish with the seasoned salt and sugar, and dip in flour. Brush with garlic butter or oil on both sides.
3. Place individually on ovenproof plates or in a baking dish. Place the fish in the oven and bake for 5 minutes.
4. Mix the mayonnaise, egg yolks, lemon rind, and parsley. Beat the egg whites to the soft-peak stage. Fold whites into the sauce.
5. Open the oven door and spoon the sauce over each fish. Bake for 10 to 15 minutes until puffed and golden brown.

fillets, salt, sugar, flour, garlic butter, mayonnaise, egg yolks, lemon rind, fresh parsley, egg whites

Taken from www.food.com/recipe/sole-with-lemon-souffle-topping-132089 (may not work)