Preheat oven to 375 degrees F.
In a food processor
add hazelnuts and pulse 4 times at 5-second intervals. Add panko to the hazelnuts
again for 10 seconds. Season the sole with salt and pepper, to taste, and lightly dust
with flour, shaking off the excess. Dip the sole into egg
whites coating entirely, shaking off excess, press into hazelnut breading
. Refrigerate for 10 minutes or up to 24 hours. Heat a large saute pan on medium heat. Add 2 ounces canola oil and the sole. Cook for approximately 1 minute, checking carefully with a spatula
to make sure they are golden brown. Flip and continue cooking for 1 minute longer and then transfer to sheet pan
. Repeat the process with the remaining oil and sole.
Place the baking sheet in the preheated oven for 8 to 10 minutes (depending on thickness of fillet) or until fish
is cooked through but still moist.