Dilly Sole Recipes

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.

GOUJONS OF SOLE AND DILL MAYONNAISE

Steps:

• Cut the sole fillets in half lengthways, and then slice each fillet half into about 4 long strips on the diagonal. This will give you 8 goujons from each fillet.
• Put the cornstarch into a shallow bowl and season with salt and pepper. Put the bread crumbs or panko into another shallow bowl, and beat the eggs together in an additional bowl.
• Dip each goujon into the seasoned cornstarch, coating it well, then the beaten egg, and finally the bread crumbs.
• Lay the goujons on a cooling rack for a while, and heat the oil in a pan. (Or at this point you can freeze them in layers of baking parchment in an airtight container.)
• Fry the goujons for about 2 minutes, or until crisp and golden. Remove to pieces of kitchen towel, as you go, to remove excess oil.
• For the Dill Mayonnaise:
• Put the mayonnaise into a bowl, and finely chop the dill, adding it to the mayonnaise. Stir in some lime juice and taste for seasoning. Serve with the prepared fish.

DILLY DOVER SOLE

Steps:

• Preheat Oven to 350.
• Spray a cookie sheet or large baking pan with nonstick cooking spray.
• Rinse fish off in cold water & lay on pan or cookie sheet, blot dry with paper towel.
• Combine the olive oil and lemon juice in a small bowl.
• Combine the dill, garlic powder & onion powder in another small bowl. (Fresh parsley and dill can be used in place of the dried).
• Brush the oil & lemon mixture on each piece of fish, using a pastry brush.
• Lightly sprinkle the herb mixture over each piece of fish.
• Bake for 6-8 minutes. It is done when it lightly flakes when you touch it slightly with a fork.
• Serve and Enjoy!

SOLE IN HERBED BUTTER

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.

DILLY SOLE

Steps:

• Preheat oven to 450 F; spray an eight-inch baking dish with nonstick cooking spray and set aside.
• With paper towel, pat fish dry.
• Spread mayo on the broad half of each fillet and season with the salt and pepper.
• Tear toast into pieces and place in a food processor; whirl toast until it is in crumbs.
• With processor running, drop garlic clove down chute and let process until chopped.
• Add butter, dill and lemon zest to processor and process until combined.
• Sprinkle this crumb mixture evenly over the fillets where you spread the mayo, then fold the narrow end of the fillets over the crumb mixture to form a roll.
• Place in prepared pan and bake in preheated oven for 10 minutes, or until the sole flakes when tested with a fork.
• Serve with steamed rice, broccoli, and fresh lemon wedges.