You Gotta Have Sole Recipes

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE

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.

PAN-SAUTEED SOLE

Steps:

• Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.

JULIA CHILD'S FILET OF SOLE

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!

SOLé WATER RECIPE

Steps:

• Place the salt crystal into a pint-sized glass jar, cover it with water, and then seal the jar with a plastic or other nonmetal lid.
• Let the salt dissolve at least 24 hours. The crystal should shrink, but remain visible after 24 hours. This indicates the salt has fully saturated the water. If the salt crystal dissolves completely, add a second salt crystal and allow it to rest in the water 24 hours.
• Uncover the jar, stir the water, and then measure 1 teaspoon sole into a glass of water and drink first thing in the morning.

YOU GOTTA HAVE "SOLE"

Steps:

• Spread half the butter in a shallow baking pan.
• Sprinkle on half the cheese.
• Arrange fish in a single layer on top and dot with remaining butter.
• Sprinkle on the remaining cheese.
• Bake at 400, basting with melted butter and cheese until fish flakes, about 15 minutes.
• Serve with drippings.