Broiled Sole Fillets With Garlic Herb Sauce Recipes

HERB & GARLIC BROILED COD

Steps:

• Heat broiler.
• Mix dressing and seasonings until blended.
• Place fish on rack of broiler pan sprayed with cooking spray; brush with dressing mixture.
• Broil, 4 inches from heat, 6 to 8 min. or until fish flakes easily with fork. Drizzle with lemon juice.

SOLE FILLETS IN LEMON BUTTER

Steps:

• Place the sole in an ungreased microwave-safe 11x7-in. dish; sprinkle with salt and pepper. Cover and microwave on high for 3-4 minutes. , In a small bowl, combine the butter, parsley and lemon juice; pour over fillets. Sprinkle with cracker crumbs. Microwave, uncovered, for 3-4 minutes or until fish flakes easily with a fork. Sprinkle with paprika.

BROILED SOLE PARMESAN

Steps:

• Heat broiler.
• In medium bowl, stir together all ingredients except fish and lemon juice.
• Place sole fillets on broiler pan; sprinkle with lemon juice.
• Broil 3-4 inches from heat until fish flakes with a fork (about 3-5 minutes).
• Spread Parmesan mixture over fillets and broil until bubbly and golden brown (3-5 minutes).

BROILED SOLE FILLETS WITH GARLIC HERB SAUCE

Steps:

• Preheat the broiler.
• Grease a baking sheet.
• Whisk together the oil, lemon juice, garlic and parsley in a small bowl.
• Season to taste with salt and pepper.
• Arrange the fillets on the prepared baking sheet.
• Drizzle with some of the flavored oil.
• If the fillets are less than 1/4 inch thick, broil for 2 to 4 minutes, until the fish is firm and barely cooked through.
• If the fillets are thicker, broil for 8 to 10 minutes per inch of thickness.
• Serve hot.

SOLE WITH HERB BUTTER

Steps:

• Mix butter, chopped herbs and fresh lemon juice in small bowl to blend. Season to taste with salt and pepper.
• Preheat broiler. Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper. Broil just until opaque in center, about 3 minutes. Spoon butter mixture over fish; broil just until butter melts, about 1 minute longer. Transfer fish to plates, spooning melted butter from pan over fillets. Garnish with dill sprigs and lemon wedges and serve.