Macaroni Grill Copy Cat Recipes: Parmesan Crusted Sole (with Lemon Beurre Blanc) Orzo and Spinach, and Rosemary Bread

My husband, Scott, LOVES Macaroni Grill's Parmesan Crusted Sole so much that when they pulled it off the menu a few years back he unwaveringly pouted until they brought it back just recently. We decided that in case they take it back off the menu again, we must learn how to make it ourselves!

I pulled a few different recipes online and experimented with them a little to get it just right. I really love this recipe because it introduces some new ingredients to the typical kitchen, which is fun for my toddler son who gets excited to taste new things while I'm cooking.


Because these recipes have so many steps, I recommend having someone be your assistant/sous chef along the way as it can be pretty complicated. Scott was a jet set business man when we met, so he never cooked anything, eating out constantly, but we have really grown to love cooking together in the kitchen. This recipe is so much fun to partner up with someone, and the end result is awesome!

Rosemary Bread:

You will be amazed at how easy this bread is!

Ingredients:

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 cups flour
1 teaspoon salt
2 tablespoons rosemary
1 tablespoon butter

2 tablespoons olive oil
1 tablespoon balsamic vinegar (optional)
Dash of black pepper

Directions:

Place yeast, sugar and water in large bowl, stir lightly, and allow mixture to become bubbly.

Mix in 1 T butter, salt, and 2 cups flour.

Add one tablespoon of the fresh chopped rosemary.

Knead for about 10 minutes by hand about 5 minutes until well mixed. Add more flour if necessary. Lightly coat a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5 minutes.

Spray baking pan or cookie sheet with cooking spray.

Shape the dough into 2 small rounded oval loaves.

Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.

Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 375°F.

Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with some of the olive oil and sprinkle with salt (if desired).

Dipping oil for bread:

Mix one part olive oil with one part balsamic vinegar. Add a dash of black pepper.

Parmesan Crusted Sole (with Lemon Beurre Blanc)

Adapted from this recipe.


Ingredients:

4 Sole fillets - 6-8 oz. (If the fillets are smaller, you can use 8 instead of 4)
1 1/2 cups panko bread crumbs
1/2 cup grated parmesan cheese
4 tablespoons fresh parsley - minced
1/2 teaspoon powdered garlic
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 eggs
1 cup milk
4 tablespoons butter
4 tablespoons olive oil

1 cup Lemon beurre blanc (See recipe below.)

Directions:

In a food processor blend panko, parmesan and parsley until fine. Transfer to a shallow pan. In a separate pan whip eggs and milk until well combined. In a third pan place the flour.

Take the sole fillets and season with salt, pepper and powdered garlic. Dredge sole in flour, then egg wash and finally in the parmesan/panko mix. Pat the parmesan and panko into the sole until the mix sticks to the fish.

In a large sauté pan heat butter and olive oil until hot. Carefully place sole in the pan and shake the pan to make sure the fish doesn’t stick. When sole is golden brown, flip over and continue to cook. When sole is done (120° F internally), transfer to plate and top with lemon beurre blanc.

Lemon Beurre Blanc

Yields 1 cup

1 cup white wine
1 tablespoon white wine vinegar
1 tablespoon shallots, minced
4 tablespoons heavy whipping cream
1/4 lb butter – unsalted, chilled, cut into cubes
1/8 teaspoon kosher salt
1/8 teaspoon white pepper

In a sauce pan over medium high heat, combine wine, vinegar and shallots. Reduce until almost a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency. Season with salt and pepper.

Note: If the butter is not chilled it will not incorporate into the sauce. Also if the wine mixture is not reduced far enough the sauce will be runny.

Orzo and Spinach

Ingredients:

4 ounces julienne-shredded fresh spinach
1/2 small julienne-cut radicchio
1/4 cup pine nuts
1/3 cup sun-dried tomato packed in oil, julienne cut
2 tablespoons capers
3 tablespoons sliced kalamata olives
4 ounces orzo pasta, uncooked
1 tablespoon minced garlic
Juice and zest of one small lemon
1/4 cup olive oil
1/3 cup freshly grated parmesan cheese

Directions:

Cook orzo according to directions on box, about 9 minutes or until al dente.

Heat the olive oil on medium heat. Add garlic and stir, making sure to not let the garlic brown. Add the zest and lemon juice. Toss in the spinach and radicchio and cook until just wilted.

Remove from heat and add orzo. Mix. Sprinkle with cheese once it is on the plate.