Sole Fish Layered Casserole Recipes

SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Place an oven-safe platter in the oven to warm.
• Spread the flour on a plate or pie dish. Heat the Clarified Butter in a large nonstick skillet over medium-high heat. Meanwhile, sprinkle the fish with salt and pepper on both sides. Dredge the fish in the flour and shake off any excess. Once the Clarified Butter is hot, add the fish to the skillet and sear, occasionally basting the fish with the butter in the skillet, until golden brown, 1 to 1 1/2 minutes. Carefully turn the fish over and cook the other side until golden but the fish is still slightly springy to the touch, about another minute. (If the fish flakes easily, it's overcooked.) Transfer the fish to the warmed platter.
• Return the skillet to medium-high heat and add the European butter. Cook until it melts, then turns lightly browned and smells nutty. Add the capers, if using, and season with salt and pepper. Add the lemon juice-the butter will splutter-and swirl the skillet to incorporate. Spoon the sauce over the fish, then garnish with the parsley and serve.
• Melt the butter in a small saucepan over medium-high heat. Continue to cook until a layer of white milk solids floats to the surface and the butter becomes foamy. Lower the heat to medium and continue to gently boil. The milk solids will sink to the bottom of the pan. Once the boiling has stopped, pour the butter through a cheesecloth-lined strainer into a glass measuring cup or heatproof bowl to filter out the milk solids. Cover and store in the refrigerator.

SOLE CASSEROLE WITH POTATOES

Steps:

• Preheat oven to 350°F
• In a saucepan not too deep, soften leek in butter 5 minutes, without letting them taking colors. Add spinach and wine. Cook until spinach are wilted.
• Add stock, cream and potatoes. Stir well. Add nutmeg, salt and pepper. Cover and cook in oven 30 to 40 minutes.
• Remove from oven and put fish on potatoes. Add salt and pepper. Keep cooking uncovered 15 to 20 minutes. Sprinkle with parsley and serve.

SOLE AND SPINACH CASSEROLE

Steps:

• Cook fresh spinach in a tightly covered saucepan with no liquid added.
• (If using frozen spinach, drain thoroughly but do not cook).
• Combine spinach with onion and spread in a shallow nonstick baking pan coated with cooking spray.
• Add milk, sprinkle with cheese, and arrange fillets over cheese in a single layer.
• Sprinkle dish with lemon juice, salt, pepper, and paprika.
• Cover pan tightly with foil.
• Bake in a preheated 400 degree oven for 20 minutes.

OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE

Steps:

• Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
• Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
• While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
• When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.

WILMA'S FISH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
• Mix the diced bread, onion, salt and herbs together.
• Combine the soup with milk, stirring until creamy.
• In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter.
• Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.