This is a very nice recipe but needs a few tweaks. I used 8-10 Dover Sole fillets and made the bread crumbs for stuffing and topping. I would suggest a bit less breadcrumbs and cheese so the fish comes out being more the star. Most of all, the flavor was somewhat bitter, and I have heard before: do not put lemon rinds into a meal when baking or sautéing because of the bitterness. True. Leave the rinds out. This dish was very lemony and I would use only 1/2 a lemon for the zest in the breadcrumbs filling instead of a whole lemon. Otherwise, very nice dish. Dover sole is thin and small, so even though this was pretty good, I will use cod or halibut next time.
