Sole In Herbed Butter Recipes
EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE
This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper.
Provided by Kittencalrecipezazz
Categories Brunch
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour with seasoned salt and pepper in a shallow dish.
- Dredge the fish fillets in the flour mixture.
- Heat a large skillet over high heat.
- Add in about 3 tablespoons butter to the hot skillet.
- Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
- Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
- Season the sauce with salt and pepper.
- Pour the warm sauce over the fish.
- Serve immediately.
SOLE IN HERBED BUTTER
This recipe is requested often in my family. I don't mind making it often..it's easy to prepare and it is ready in minutes.-Marilyn Paradis, Woodburn, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, dill, onion powder, garlic powder, salt if desired, and pepper. , In a large skillet, heat butter mixture over medium heat until melted, 1-2 minutes. Add the sole; cook until fish just begins to flake easily with a fork, 2-3 minutes on each side. If desired, garnish with dill and lemon.
Nutrition Facts : Calories 176 calories, Fat 11g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 509mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
SOLE FILLETS IN LEMON BUTTER
This is such a speedy, no-fuss and delicious way to prepare fish. My son started requesting this "fish with crackers" as a little boy, and he still asks for it as an adult today. -Barbara Sharon, Plymouth, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 213 calories, Fat 11g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 377mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
FILLETS OF SOLE IN HERBED BUTTER
Provided by Lorna J. Sass
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- To make herb butter combine your choice of seasoning with soft butter and let stand for a few minutes.
- In one or two large skillets melt as much of the butter as you wish until it sizzles. Quickly saute the fillets for a minute or two one each side.
- Season with salt and pepper if desired.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 16 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 673 milligrams, Sugar 0 grams, TransFat 0 grams
SOLE WITH HERB BUTTER
Make and share this Sole With Herb Butter recipe from Food.com.
Provided by GinnyP
Categories Very Low Carbs
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
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.
- Transfer fish to plates spooning melted butter from pan over fillets.
- Garnish with dill sprigs and lemon wedges and serve.
Nutrition Facts : Calories 240.2, Fat 16.7, SaturatedFat 10, Cholesterol 95.1, Sodium 201, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 21.6
SOLE WITH HERB BUTTER
Provided by Eileen Joyce
Categories Fish Herb Broil Low Carb Quick & Easy Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
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.
SOLE IN HERBED BUTTER
Just a few minutes of sauteing is all that's needed to cook this fish to perfection. If you have fresh dill on hand, mince 1 tablespoon and substitute it for the dill weed. Sole is another fish that we eat in our household. Along with catfish, whitefish, roughy, and salmon.
Provided by Tammy Raynes
Categories Fish
Number Of Ingredients 8
Steps:
- 1. In a bowl, combine butter, dill, onion powder, garlic powder, salt and pepper. Transfer to a skillet; heat on medium until melted.
- 2. Add the fish and saute for several minutes on each side or until it flakes easily with a fork. Garnish with dill and lemon if desired.
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- Season the fish with salt and pepper. In a large skillet, melt 2 tablespoons of the butter with 1 thyme sprig and cook until starting to brown. Add 2 sole fillets and cook over moderately high heat, turning once, until golden brown, about 4 minutes. Transfer to a platter; tent with foil. Repeat with the remaining butter, thyme and fish.
- In a medium bowl, toss the fennel fronds with the celery, parsley, cilantro and Thai basil leaves. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Transfer the sole to a platter or plates and top with the herb salad. Serve immediately, passing lemon wedges at the table.
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- Preheat the oven to 180°C. First remove the head from the fish, if you wish! Wash the fish well and lay it on a chopping board white skin side down. Using a sharp knife and as neatly as possible, cut through the skin right round the fish just where the fringe meets the flesh, finishing in an ‘x’ at the tail.
- Pour 50ml of water on each baking tray, this is to create steam in the oven. Lay the fish in a single layer (cut side up) on the baking trays. Sprinkle the fish with salt and pepper and bake in the oven for 15 minutes (for a small lemon sole type fish) to 25 minutes (for an average sized sole).
- While the fish is cooking in the oven, make the salad. First make the dressing by mixing together all the ingredients and seasoning with salt and pepper.
- Add some salt to the water and bring back to the boil. Tip in the asparagus and cook in the boiling water for 4-8 minutes or until tender when pierced with a sharp knife.
- Before you are ready to serve the fish, make the herb butter. Melt the butter in a pan then add the herbs and a squeeze of lemon juice to taste. Keep warm.
- Remove the cooked fish from the baking tray and carefully place on warm serving plates, pull the skin from the tail end and peel it off gently (if you want to serve this off the bone, remove the four fillets from the bone now with a fish slice; but I usually serve this on the bone).
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