Filet Of Sole With Bacon And Onions Recipes

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LEMONY SOLE WITH GREEN OLIVES, BACON, AND CAPERS



Lemony Sole with Green Olives, Bacon, and Capers image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Four 6-ounce grey sole fillets
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup chopped green olives
3 tablespoons drained capers
4 strips cooked bacon, crumbled
Beurre Blanc, recipe follows
1 tablespoon chopped flat-leaf parsley
Serving Suggestion: Jasmine rice
1/4 cup white wine
1 shallot, finely chopped
1 tablespoon heavy cream
1/2 cup unsalted butter, cut into cubes and chilled
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

  • Dredge the fillets in the flour and season with salt and pepper. Preheat a large skillet over medium heat. Add the oil and butter and heat until hot. Add the fillets and cook, turning once, until just cooked through, about 4 minutes. Divide the fillets among warm plates.
  • Remove the skillet from the heat, add the olives, capers, and bacon, and stir, scraping up the browned bits from the bottom, until the mixture has warmed through. Add the Beurre Blanc and parsley and stir to combine. Spoon the sauce over the fillets and serve immediately with rice.
  • Combine the wine and shallot in a medium saucepan, bring to a boil, and cook until reduced by half. Add the cream and continue reducing until just thickened. Reduce the heat to low. While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding more, to make a smooth sauce. Whisk in the lemon juice and season with salt and pepper. Set aside in a warm area. (The sauce may break if it's too hot or too cold.)

SUNNY'S EASY BAKED LEMON SOLE AND SPRING ONIONS



Sunny's Easy Baked Lemon Sole and Spring Onions image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 stick (8 tablespoons) salted butter, melted
Zest of 1 lemon plus 1/4 cup lemon juice
2 tablespoons capers
2 cloves garlic, grated on a rasp grater
Pinch kosher salt
4 to 8 spring onions or scallions
4 sole fillets
8 thin slices lemon
Hot Hungarian paprika, for sprinkling

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!

SOLE WITH BASIL BUTTER GRILLED IN A FOIL PACKET



Sole With Basil Butter Grilled in a Foil Packet image

The basil butter is also great on steamed veggies and broiled chicken. The foil packets here contain snow peas and mushrooms. Flounder works well with this preparation too.

Provided by Oolala

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup fresh basil, chopped
2 tablespoons butter, softened
2 teaspoons lemon peel, finely shredded
1/4 teaspoon pepper
4 (4 ounce) sole fillets, 1/2-inch thick
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups fresh snow peas
2 tablespoons fresh chives, chopped

Steps:

  • Preheat grill to medium.
  • To prepare the butter, stir together the butter ingredients and shape into a 2 inch long log. Wrap in plastic and refrigerate.
  • Rinse fish and pat dry with paper towels.
  • Tear off 4, 18 X 12 inch pieces of heavy duty foil and place one fish fillet on each piece and make sure to tuck under thin edges of the fish to prevent it from drying out.
  • Top each fillet with some mushrooms, pea pods and the chives.
  • Bring up 2 opposite ends of the foil and seal with a double fold. Fold remaining ends to completely enclose, leaving space for steam to expand.
  • Grill foil packets for 4-6 minutes or until fish flakes when tested with a fork.
  • Open foil packets carefully as to not get a steam burn and transfer fish and veggies to serving plates.
  • Top each fillet with a 1/4 inch thick slice of the butter mixture and serve.

Nutrition Facts : Calories 148.2, Fat 8.1, SaturatedFat 4.2, Cholesterol 66.4, Sodium 389.5, Carbohydrate 3.1, Fiber 1.1, Sugar 1.6, Protein 15.8

BAKED SOLE FILLETS



Baked Sole Fillets image

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

1 1/2 lbs sole fillets
1 onion, very thinly sliced
1 cup sour cream (NOT lowfat or fatfree)
1/3 cup white wine
1 tablespoon all-purpose flour
1/2 lemon, juice of
1/2 teaspoon paprika
salt and pepper

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.

BAKED FILLET OF SOLE WITH TOMATO, OREGANO AND HOT PEPPER



Baked Fillet of Sole With Tomato, Oregano And Hot Pepper image

Provided by Florence Fabricant

Categories     dinner, casseroles, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

2/3 cup onion, very thinly sliced
3 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1 cup canned Italian plum tomatoes, cut up, with juice
Salt to taste
2 tablespoons salt-packed capers, soaked and rinsed, or vinegar-packed capers, drained
2 teaspoons fresh oregano, or 1 teaspoon dried
Fresh black pepper or chopped hot red chilies, to taste
2 pounds gray sole fillet

Steps:

  • Preheat oven to 450 degrees. Adjust oven rack to the top level.
  • Put onion and olive oil in a skillet, turn heat to medium, and cook until the onion is golden. Add garlic, and saute until it turns pale gold; then add the tomatoes and a little salt, and stir. Simmer 20 minutes, until the oil floats on the surface of the mixture. Add the capers, oregano and pepper. Stir and cook a minute longer, and remove from heat.
  • Rinse and dry the fish. Select a baking dish large enough to hold the fillets folded in half lengthwise in a single layer. Spread a tablespoon of the tomato mixture in the bottom of the dish.
  • Dip each fillet in the tomato mixture to coat both sides, fold lengthwise, and arrange in the baking dish. Pour remaining sauce over fish, and bake, uncovered, 5 minutes or slightly longer, until fish is done.
  • Remove from the oven, tip the dish and spoon the sauce from the dish into a saucepan. Cook the sauce over high heat until it has returned to its original thickness. Spoon it back over the fish, and serve directly from the baking dish.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 1 gram, TransFat 0 grams

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