BAKED SOLE WITH LEMON
Fish fillets that are coated with lemon and vegetable oil first, then topped with breadcrumbs, cheese and paprika.
Provided by Liza Agbanlog
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Season sole fillets with salt.
- In a small bowl, whisk together oil and lemon juice. Pour into a 13X9 glass baking dish. Add fish and coat each fillet with the lemon-oil mixture.
- Sprinkle fillets evenly with breadcrumbs, then with the cheese and finish with a sprinkle of paprika.
- Bake in the oven for 15-20 minutes or until fish flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
- Serve and enjoy!
Nutrition Facts : Calories 247 kcal, Carbohydrate 7 g, Protein 17 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 448 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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!
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.
BAKED SOLE FILLETS
Sole is my favourite white fish; serve this with rice and a green vegetable for a quick, healthy meal.
Provided by Lennie
Categories Canadian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375F degrees.
- Butter a shallow baking dish and arrange fish pieces in it; cover fish with onion slices.
- In a small bowl, whisk together sour cream, wine, flour, lemon juice and the seasonings; pour over the fish and onions.
- Bake, uncovered, for 25 minutes or until fish is tender; do not overcook or fish will dry out.
SOLE MEUNIèRE
The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, seafood, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
- Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
- In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
- Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED FILLET OF SOLE
Make and share this Baked Fillet of Sole recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place fillets in a greased baking dish.
- Combine rosemary, wine, lemon juice and pour over the fish.
- Top with scallions and mushrooms.
- Cover with aluminum foil.
- Bake in preheated 350-degree oven for about 15 minutes or until flaky.
- Sprinkle with parsley and season with salt and pepper.
Nutrition Facts : Calories 193.1, Fat 2.3, SaturatedFat 0.5, Cholesterol 81.8, Sodium 145.6, Carbohydrate 4.3, Fiber 1.1, Sugar 1.7, Protein 34.3
OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup - thicker than you may imagine - stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 40m
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED LEMON SOLE WITH LEMON & CAPER PASTE
Small whole fish like lemon or Dover sole make perfect individual portions in this special seafood supper for two
Provided by Tom Kerridge
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- First, make the caper paste. Blend the ingredients in a blender or small food processor for 2 mins until you have a smooth-ish purée (if using a food processor, you might need to scrape down the sides once or twice with a spatula). Transfer to a small bowl, cover with cling film and place in the fridge until needed. Can be made 2 days ahead and chilled.
- Heat oven to 220C/200C fan/gas 7. Scatter the lemon zest, lemon thyme and shallots onto a baking tray or ovenproof dish. Sprinkle the fish lightly with salt and put it on top of the shallots, skin-side up. Place pieces of butter on each fish and pour in 200ml water - this will steam the fish and keep it juicy.
- Put the fish and the prepared tray of potatoes (see recipe in Goes well with) in the oven at the same time and bake both for 10 mins, basting the fish halfway through. While the fish cooks, wilt the greens (see recipe in Goes well with) and take the caper paste out of the fridge to come to room temperature.
- Take the fish out of the oven and baste it one last time, then use a cook's blowtorch to char the skin, if you like. Transfer the fish to a serving plate with some of the shallots and lemon zest. Spoon a little of the caper paste over the fish and serve immediately with the new potatoes and wilted spring greens.
Nutrition Facts : Calories 967 calories, Fat 93 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.9 milligram of sodium
More about "baked sole fillet recipes"
BAKED LEMON DILL SOLE FILLETS | CLUB HOUSE
From clubhouse.ca
Servings 4Category Entrees
LEMON GARLIC SOLE RECIPE - THIS HEALTHY TABLE
From thishealthytable.com
5/5 (5)Calories 293 per servingCategory Main Dishes
EASY BAKED SOLE - ITALICANA KITCHEN
From italicanakitchen.com
Servings 2Total Time 30 minsEstimated Reading Time 4 mins
BAKED SOLE WITH LEMON - SALU SALO RECIPES | RECIPE | FISH RECIPES …
From pinterest.ca
BAKED LEMON SOLE | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
10 BEST BAKED SOLE FILLET RECIPES | YUMMLY
From yummly.com
BEST BAKED LEMON SOLE FILLETS RECIPE - MAGIC SKILLET
From magicskillet.com
BAKED SOLE FILLETS WITH HERBS AND BREAD CRUMBS
From olgasflavorfactory.com
OVEN BAKED SOLE WITH LEMON SAUCE - MAGIC SKILLET
From magicskillet.com
LEMON BAKED DOVER SOLE RECIPE | RECIPELAND
From recipeland.com
PARMESAN CRUSTED SOLE - SAVOR THE BEST
From savorthebest.com
EASY WEEKNIGHT MEALS THAT ARE HEALTHY TOO : BAKED SOLE FILLET RECIPE
From joyfulhostess.com
10 BEST BAKED SOLE FILLET RECIPES | YUMMLY
From yummly.com
BAKED MEDITERRANEAN SOLE - PACIFIC SEAFOOD
From pacificseafood.com
BAKED DOVER SOLE WITH LEMON GARLIC BUTTER - IZZYCOOKING
From izzycooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love