Baked Sole With A Lemon Ginger Sauce Recipes

BAKED SOLE WITH LEMON

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!

BAKED SOLE FILLET, THE MEDITERRANEAN WAY

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.

LEMON SOLE

Steps:

• Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
• Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
• Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
• Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.

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!

BAKED SOLE WITH A LEMON GINGER SAUCE

Steps:

• Spray a medium baking pan with cooking spray. Set aside.
• Rinse fish with cold water and pat dry with paper towels. Sprinkle with salt and pepper. Roll up fish and place seam side down in baking pan. Bake at 425 for 15 - 20 minutes, until fish is cooked through and flakes easily.
• While fish is cooking, prepare sauce. Combine lemon juice, broth, sugar, ginger, cornstarch, lemon zest and garlic in a small saucepan. (this can be done in advance) Cook over medium high heat until mixture is bubbly and has thickened.
• Arrange fillets over serving plates and drizzle with sauce.

STEAMED GINGER SOLE WITH LEMON SOY SAUCE

Steps:

• Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add the scallion whites to the sauce.
• Mix the scallion greens with the ginger in another small bowl.
• Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern). Cut the fillets lengthwise along the natural seam that runs down the center of each piece. Lightly season the skin-side of the fish with salt and pepper. Then scatter the scallions and ginger on top. Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside. Secure with a toothpick if desired.
• Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Lay the Napa leaves in a bamboo or collapsible steamer. Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around. Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes. Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more.
• Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce. Serve.

BAKED STUFFED LEMON SOLE

Steps:

• In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.
• Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)
• Preheat the oven to 400 degrees F.
• Brush a large glass baking dish generously with melted butter.
• Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine. Brush the fish with melted butter.
• Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.

GINGER-LEMON SAUCE

Steps:

• Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

KITTENCAL'S CHINESE LEMON GINGER SAUCE/GLAZE

Steps:

• In a medium saucepan mix all ingredients together until blended; bring to a simmer over medium-high heat whisking vigorously and continuously until bubbly and thickened.