BAKED SOLE FILLET, THE MEDITERRANEAN WAY
Simple Baked Sole fillet, Spiced Mediterranean-style and baked in a buttery lime sauce. Green onions, dill, and capers are welcomed additions here!
Provided by The Mediterranean Dish
Categories Entree
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 350 calories, Sugar 0.7 g, Sodium 528.1 mg, Fat 26.1 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.8 g, Protein 23.1 g, Cholesterol 15.3 mg
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
BAKED TURBANS OF SOLE
Make and share this Baked Turbans of Sole recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400. Spread butter over bottom of a shallow baking dish.
- Sprinkle chopped onion over butter. Roll up fish, secure with toothpicks and stand them open-end down on onions.
- In a small saucepan, combine tomato sauce, wine and clam juice. Heat to boiling. Pour over fish.
- Bake 15 minutes or until just opaque throughout. Season with salt and pepper. Garnish with parsley before serving.
Nutrition Facts : Calories 55.6, Fat 1.1, SaturatedFat 0.6, Cholesterol 3, Sodium 364, Carbohydrate 6, Fiber 1.3, Sugar 3.7, Protein 1.1
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
PAN-BAKED LEMON SOLE WITH SPINACH, OLIVES, AND TOMATOES
Steps:
- Make sauce:
- Cook garlic in 2 tablespoons oil in a 2-quart flameproof gratin dish over moderate heat (on stovetop), stirring until softened (but with no change in color), 1 to 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Add tomatoes with juice, breaking them up with a spoon, and gently simmer, stirring occasionally, until thickened, about 20 minutes. Add sea salt and pepper to taste and remove from heat.
- Prepare fish while sauce simmers:
- Preheat oven to 400°F.
- Pulse olives, basil, and anchovy to a coarse paste in a food processor (or finely chop with a knife). Add 2 tablespoons oil and pulse to combine.
- Lay fish fillets, skinned sides down, on a work surface and season with pepper. Divide olive paste among fillets and spread evenly. Beginning at narrow end, roll up each fillet.
- Bake fish:
- Arrange fish rolls, seam sides down, on tomato sauce in gratin dish. Drizzle with remaining tablespoon oil and bake, uncovered, in middle of oven, until fish is just cooked through, about 15 minutes.
- Transfer fish to 4 heated plates. Heat tomato sauce in gratin dish over moderate heat (on stovetop), then add spinach and cook, stirring, until wilted, about 1 minute. Spoon sauce with spinach alongside fish.
More about "baked turbans of sole recipes"
BAKED LEMON SOLE WITH PARMESAN CRUST - NOSHING …
From noshingwiththenolands.com
4.4/5 (7)Total Time 35 minsServings 4Calories 377 per serving
- Preheat oven to 425F. Spray a 9x13" pan with cooking spray and lay fillets into pan. Salt and lemon pepper both sides of the fillets. Mix together the bread crumbs, Parmesan and melted butter, place over top of the sole and drizzle with the olive oil.
JULIA CHILD'S FILET OF SOLE - FRAMED COOKS
From framedcooks.com
4.7/5 (9)Total Time 20 minsCategory DinnerPublished Dec 19, 2019
SOLE TURBANS PROVENCALE RECIPE
From recipeland.com
BAKED SOLE FILLETS WITH HERBS AND BREAD CRUMBS
From olgasflavorfactory.com
PARMESAN CRUSTED SOLE - SAVOR THE BEST
From savorthebest.com
RECIPESOURCE: SOLE TURBANS PROVENCALE
From recipesource.com
TURBAN OF SOLE WITH LANGOUSTINES - COOKING-EZ.COM
From cooking-ez.com
RECIPE: TURBAN OF SOLE - SPICE PLACE
From spiceplace.com
LEMON GARLIC SOLE RECIPE - THIS HEALTHY TABLE
From thishealthytable.com
EASY BAKED SOLE - ITALICANA KITCHEN
From italicanakitchen.com
TURBANS OF SOLE WITH WILD MUSHROOM MOUSSE
From recipematic.com
FILLET OF SOLE - PREPPY KITCHEN
From preppykitchen.com
ROASTED SOLE FILLETS | CANADIAN LIVING
From canadianliving.com
BAKED SOLE WITH MEDITERRANEAN SAUCE - THE HUNGRY …
From thehungrybites.com
BAKED TURBANS OF SOLE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
SOLE FLORENTINE RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
TURBAN OF SOLE - RECIPE - COOKS.COM
From cooks.com
BAKED MEDITERRANEAN SOLE - PACIFIC SEAFOOD
From pacificseafood.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