Filet Of Sole With Bacon And Onions Recipes

SUNNY'S EASY BAKED LEMON SOLE AND SPRING ONIONS

Steps:

• Line a baking sheet with nonstick aluminum foil and place it in the oven. Preheat the oven to 400 degrees F.
• For the butter: Meanwhile, whisk together the butter, lemon zest and juice, capers, garlic and salt in a medium bowl.
• For the sheet: Slice the spring onions in half lengthwise. If using scallions, they can be left whole.
• Make sure you have all of your ingredients ready to go so you can assemble the sheet and return it to the oven quickly. Remove the sheet from the oven once the oven is preheated. Quickly add the fish in a row, leaving about an inch between each piece. Drizzle the butter mixture over the top, add the lemon slices over the fish, then the spring onions. Sprinkle with paprika. Return the sheet to the oven and bake until cooked through, 12 to 18 minutes. Serve warm, preferably with garlicky mashed potatoes!

BAKED SOLE WITH BACON TOPPING

Steps:

• Cook bacon until crisp and crumble. Set aside.
• Preheat oven to 375 degrees.
• Spray an 11 x 7 baking dish with cooking spray.
• Place fish fillets in baking dish.
• In a small bowl mix butter, lemon juice, salt and pepper.
• Pour this over the fish and bake until fish flakes. About 10 minutes.
• Sprinkle with crumbled bacon and chives before serving.

HADDOCK WITH BACON AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set
• portioned fish into skillet.
• Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.

FILLET OF SOLE WITH BACON AND SCALLIONS

Steps:

• 1. Preheat broiler. Lightly grease the broiler rack. 2. Arrange the sole fillets onthe prepared broiler rack, tucking under any thin portions of fish. This makes the fillets about the same thickness so they cook evenly. Sprinkle the fillets with the salt and pepper. 3. In a small bowl, combine the lemon juice and dillweed. Brush the lemon juice mixture evenly over the fillets. 4. In another small bowl, combine the bacon with the scallions or green onions and tomato; spoon the bacon mixture over the fillets. 5. Broil the fillets 4 to 5 inches from the heat for 3 to 5 minutes or until the fish flakes easily when tested with a fork. Recipe by: Better Homes & Garden-Americas Best Loved Community Recipe Posted to MC-Recipe Digest V1 #840 by [email protected] on Oct 12, 1997

BACON AND ONION PASTA

Steps:

• Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
• Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
• Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
• Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
• Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

LEMONY SOLE WITH GREEN OLIVES, BACON, AND CAPERS

Steps:

• Dredge the fillets in the flour and season with salt and pepper. Preheat a large skillet over medium heat. Add the oil and butter and heat until hot. Add the fillets and cook, turning once, until just cooked through, about 4 minutes. Divide the fillets among warm plates.
• Remove the skillet from the heat, add the olives, capers, and bacon, and stir, scraping up the browned bits from the bottom, until the mixture has warmed through. Add the Beurre Blanc and parsley and stir to combine. Spoon the sauce over the fillets and serve immediately with rice.
• Combine the wine and shallot in a medium saucepan, bring to a boil, and cook until reduced by half. Add the cream and continue reducing until just thickened. Reduce the heat to low. While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding more, to make a smooth sauce. Whisk in the lemon juice and season with salt and pepper. Set aside in a warm area. (The sauce may break if it's too hot or too cold.)