2 large eggs
3/4 cup freshly grated Parmesan cheese
2 tablespoons all-purpose flour
4 sole fillets (4 to 6 ounces each)
3 tablespoons salad oil
3 tablespoons butter or margarine
1/2 cup finely chopped roasted salted macadamia nuts
Watercress or parsley sprigs
Put a 10- by 15-inch rimmed baking pan in oven as it preheats to 425 degrees F.
In a 9- or 10-inch-wide pan, beat eggs to blend. On a piece of wax paper, mix cheese and flour. Rinse fish and pat dry. Dip in egg to coat; drain off excess, then coat fish in cheese mixture. Set fish in a single layer on wax paper.
Remove heated pan from oven; add oil and butter and swirl until butter is melted. Lay a piece of fish in pan; turn to coat with butter. Repeat with remaining fish, arranging pieces slightly apart in pan. Sprinkle fish evenly with nuts.
Bake, uncovered, in a 425-degree F oven until fish is just opaque in thickest part (cut to test), 7 to 10 minutes. With a wide spatula, transfer fish to a platter. Garnish with watercress and lemon halves.