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
JULIA CHILD'S FILET OF SOLE
This simple recipe for Julia Child's filet of sole pairs tender filet of sole with a lemony, butter sauce for the perfect seafood dinner.
Provided by Kate Morgan Jackson
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Season the fish with salt and pepper on both sides.
- Put the flour on a plate or a pie pan and press each filet lightly into the flour on both sides.
- Put 4 tablespoons of the butter into a large skillet over medium high heat. When the butter is melted and foamy, add the filets and cook for 2 minutes.
- Using a fish spatula or other large spatula, carefully turn the filets over. Don't use tongs - sole filets are delicate and need to be turned with a spatula. Cook for another 2 minutes and place each one on a serving plate. Cover with foil to keep warm while you make the sauce.
- Add the rest of the butter to the skillet, along with the lemon juice and half the parsley. Whisk until the butter is melted.
- Drizzle the sauce generously over the filets, sprinkle on the capers and the rest of the parsley, add the lemon slices as a pretty garnish and serve!
Nutrition Facts : Calories 307 calories, Sugar 0.4 g, Sodium 858.2 mg, Fat 24.4 g, SaturatedFat 14.6 g, TransFat 0 g, Carbohydrate 13.5 g, Fiber 0.8 g, Protein 9.3 g, Cholesterol 86.6 mg
SOLE FLORENTINE
This dish is my "Copy Cat" version from a local restaurant, Corvo's, in Saranac Lake, NY. I like it better than the Florentine recipes with cream sauces.
Provided by Graymare47 252632
Categories < 60 Mins
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
- Put flour on a paper plate.
- In a separate low dish, mix the water with the beaten eggs.
- Dust the filets with flour, then dip both sides in the beaten egg.
- Fry gently on each side until fish laked easily.
- Remove fish to a heated plate.
- Add the rest of the butter and lemon juice to the frying pan.
- Add the spinach, turning gently until just "wilted".
- Serve spinach under each serving of fish.
SOLE FLORENTINE AUX CHAMPIGNONS
Make and share this Sole Florentine Aux Champignons recipe from Food.com.
Provided by Sageca
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 375°F.
- Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
- Top with the sole filet and sprinkle with Old Bay seasoning.
- In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
- Spoon over sole.
- Cover and bake for 20 minutes; uncover and bake another 5 minutes.
Nutrition Facts : Calories 253, Fat 10, SaturatedFat 4.7, Cholesterol 76.4, Sodium 666.6, Carbohydrate 12.7, Fiber 4.5, Sugar 1.7, Protein 30.4
SOLE FLORENTINE
From Real Simple Magazine October 2004. The size of fish fillets varies from market to market. A good rule of thumb for sole - and for fish in general - is to count on 6 ounces per person.
Provided by JackieOhNo
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler. Melt 4 T. of the butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes or until just starting to brown. Sprinkle t he flour over the shallot and butter, and whisk until smooth.
- Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm.
- Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden.
- Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.
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