Serves 4
* 1 large egg, lightly beaten
* coarse salt and ground pepper
* 2 cups panko
* 1 tablespoon Cajun Seasoning
* 2 tablespoons olive oil
* 1 1/2 pounds sole fillets
* 1/2 cup light mayonnaise
* 1/4 cup fresh parsley, chopped
* 1 tablespoon Dijon mustard
* 1 tablespoon fresh lemon juice, plus lemon wedges for serving
* 2 teaspoons prepared white horseradish
Directions
1. Preheat oven to 475. Line a baking sheets with aluminum foil, spray with PAM; set aside.
2. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Cajun seasoning, and oil. Dip sole into egg, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
3. Bake until lightly browned, 12 to 15 minutes. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve with sauce and lemon wedges on the side.
