EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
JULIA CHILD'S FILET OF SOLE
This simple recipe for Julia Child's filet of sole pairs tender filet of sole with a lemony, butter sauce for the perfect seafood dinner.
Provided by Kate Morgan Jackson
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Season the fish with salt and pepper on both sides.
- Put the flour on a plate or a pie pan and press each filet lightly into the flour on both sides.
- Put 4 tablespoons of the butter into a large skillet over medium high heat. When the butter is melted and foamy, add the filets and cook for 2 minutes.
- Using a fish spatula or other large spatula, carefully turn the filets over. Don't use tongs - sole filets are delicate and need to be turned with a spatula. Cook for another 2 minutes and place each one on a serving plate. Cover with foil to keep warm while you make the sauce.
- Add the rest of the butter to the skillet, along with the lemon juice and half the parsley. Whisk until the butter is melted.
- Drizzle the sauce generously over the filets, sprinkle on the capers and the rest of the parsley, add the lemon slices as a pretty garnish and serve!
Nutrition Facts : Calories 307 calories, Sugar 0.4 g, Sodium 858.2 mg, Fat 24.4 g, SaturatedFat 14.6 g, TransFat 0 g, Carbohydrate 13.5 g, Fiber 0.8 g, Protein 9.3 g, Cholesterol 86.6 mg
FILLET OF SOLE PARMESAN
Steps:
- 1. Grease the rack of a broiler pan; set aside. 2. In a small bowl, stir together the Parmesan cheese, butter or margarine, mayonnaise or salad dressing, scallions or green onions and hot pepper sauce. Set aside. 3. Measure the thickness of the fish fillets, then place them in a single layer on the prepared rack of the broiler pan. Brush the fillets with the lemon juice and let stand for 10 minutes. 4. Allow 4 to 6 minutes of broiling time per 1/2-inch thickness of fillet. Broil the fillets 3 to 4 inches from the heat for 4 to 5 minutes. Spread the cheese mixture over the fillets. Broil for 2 to 3 minutes more or until the fish flakes easily when tested with a fork and the topping is golden. Garnish each fillet with additional sliced scallions, if desired. Recipe by: Americas Best Loved Community Recipes
Nutrition Facts : Calories 286 calories, Fat 20.0496644791667 g, Carbohydrate 3.13625677153524 g, Cholesterol 75.7643333333333 mg, Fiber 0.118813539449994 g, Protein 23.0312330208642 g, SaturatedFat 6.42105045833333 g, ServingSize 1 1 Serving (155g), Sodium 213.789135416748 mg, Sugar 3.01744323208525 g, TransFat 1.267673375 g
MYKONOS FILLET OF SOLE
From a magazine. I had it in my collection. The note says NOT to use fresh bread crumbs since in this recipe it won't be as good as with fine, dry bread crumbs.
Provided by Oolala
Categories Lemon
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 200 degrees F.
- Combine fish, half of the lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.
- Meanwhile, whisk together egg, milk, and another 1/4 teaspoon salt in a shallow bowl.
- In another shallow bowl, stir together bread crumbs, garlic, parsley, pepper, remaining 1/4 teaspoon salt.
- When fish is done marinating, dip fish pieces, one at a time, in egg mixture, letting excess drip off, then dredge in bread crumb mixture, shaking off excess. Transfer to a sheet of waxed paper, arranging fish in one layer.
- Heat 2 tablespoons oil and 1/2 tablespoon butter in a 12" non-stick skillet over moderately high heat until hot but not smoking. Fry 2 pieces of fish, turning over once, until golden and just cooked through, 4-5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tablespoons oil and the remaining 1/2 tablespoon butter in the same manner.
- Serve fish with remaining lemon slices.
Nutrition Facts : Calories 478.6, Fat 22, SaturatedFat 5.3, Cholesterol 170.9, Sodium 795, Carbohydrate 19.1, Fiber 2.3, Sugar 2.3, Protein 48
BAKED SOLE FILLET, THE MEDITERRANEAN WAY
Simple Baked Sole fillet, Spiced Mediterranean-style and baked in a buttery lime sauce. Green onions, dill, and capers are welcomed additions here!
Provided by The Mediterranean Dish
Categories Entree
Time 30m
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
- In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
- Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
- Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
- Remove the fish fillets from the oven and garnish with the chopped fresh dill.
- Serve next to white rice or roasted Greek potatoes and a simple Mediterranean salad.
Nutrition Facts : Calories 350 calories, Sugar 0.7 g, Sodium 528.1 mg, Fat 26.1 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.8 g, Protein 23.1 g, Cholesterol 15.3 mg
MYKONOS FILLET OF SOLE
Categories Milk/Cream Egg Fish Fry Super Bowl Quick & Easy White Wine Winter Poker/Game Night Pan-Fry Gourmet
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Combine fish, half of lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.
- Whisk together egg, milk, and 1/4 teaspoon salt in another shallow dish. Stir together bread crumbs, garlic, parsley, pepper, and remaining 1/4 teaspoon salt in a shallow bowl.
- Dip fish pieces, 1 at a time, in egg mixture, letting excess drip off, then dredge in bread-crumb mixture, shaking off excess. Transfer to a sheet of wax paper, arranging fish in 1 layer.
- Heat 2 tablespoons oil and 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry 2 pieces of fish, turning over once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tablespoons oil and 1/2 tablespoon butter in same manner. Serve fish with remaining lemon slices.
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- Take a pyrex or other casserole dish and place a paper towel in the bottom. Take 5-6 fillets, however many will fit, and lay them in a single row on the paper towel. Using a another paper towel, pat the tops dry. Hold the kosher salt about 18 inches above the fish, evenly shake salt onto the fillets below. Do the same with black pepper, paprika, and finally with the flour. Place a dry paper towel over the first row of fillets, and repeat with another row. Continue until all the fish have been done. (Note that only one side of each fillet will be seasoned. This is OK.)
- Heat a large non-stick frying or saute pan over high heat. Pour in about 1 Tbsp of Olive Oil and 1 Tbsp of butter. Put in 1/3 or so of the chopped garlic, and spread evenly around the pan with a spatula. Lay 4-5 fillets into the pan seasoned side down, as many as will fit without squeezing. While fillets are cooking, season the tops of the fillets with a light sprinkling of salt and paprika. Flip the fillets after 1 minute, and cook for an additional minute on the other side. Remove from pan and place in a warming pan in an oven heated to 200 F. Repeat saute procedure for the remaining fillets. This should take 3-4 batches.
- Serve with lemon wedges (they are a must!) and with pasta seasoned with garlic/butter/olive oil, or with rice pilaf.
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