SOLE WITH LEMON-CAPER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
- When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.
FILLET OF SOLE WITH CAPERS, ALMONDS AND LEMON
Steps:
- Put the flour in a pie plate; season with salt and pepper. Dredge the fish in the flour, tapping off the excess; transfer to a plate. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the fillets and cook over high heat, turning once, until golden and crisp, 3 to 4 minutes. Transfer to a platter, cover with foil and keep warm. Repeat with another 1 tablespoon each of butter and oil and the remaining fish. Add the remaining 1 1/2 tablespoons of butter and the almonds to the skillet. Cook over high heat, stirring, until golden, 2 minutes. Add the capers and lemon slices and cook until heated through, 1 minute longer. Spoon the sauce over the fish and serve.
ALMOND SOLE FILLETS
"My husband is a real fish lover," reports Erna Farnham of Marengo, Illinois. "This buttery treatment is his favorite way to prepare sole, perch or halibut." It cooks quickly in the microwave, so it's perfect for a busy weekday.
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, combine butter and almonds. Microwave, uncovered, on high for 1-1/2 minutes or until almonds are golden brown. , Place the fillets in a greased microwave-safe 11x7-in. dish. Top with almond mixture., In a small bowl, combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4-5 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 279 calories, Fat 20g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 394mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
SOLE WITH LEMON AND CAPERS - BONNIE STERN
We had this for supper tonight, and I do believe this is the only way I'm going to prepare my fish from now on. I'm not even sure I can describe it any other way but to say "Out Of This World". This is so simple, it's hard to believe it delivers such flavour. I received this recipe in a Bonnie Stern newsletter. I don't think I've ever been disappointed in any recipe of hers I've tried. I hope you will agree. The salad dressing in the photo is from recipe #346159. In preparing this recipe, I opted to use a mixture of olive oil and recipe #245811 for frying.
Provided by Diana 2
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the fillets and pat dry. Lightly season with salt and pepper.
- Dredge fillets in flour, then dip into the beaten egg. Re-dip into flour.
- Heat oil in a large skillet and cook fish for about 3 minutes on each side. Remove to a plate and keep warm.
- Drain any excess oil from the skillet. Return to the heat, adding the lemon juice and capers. Deglaze the pan while scraping any browned bits into the sauce.
- Remove from heat and add the pepper and parsley. Pour over fillets and serve.
Nutrition Facts : Calories 303.4, Fat 15.9, SaturatedFat 3, Cholesterol 166.3, Sodium 648.3, Carbohydrate 14, Fiber 0.8, Sugar 0.7, Protein 25.3
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- Put the flour in a pie plate; season with salt and pepper. Dredge the fish in the flour, tapping off the excess; transfer to a plate.
- In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the fillets and cook over high heat, turning once, until golden and crisp, 3 to 4 minutes. Transfer to a platter, cover with foil and keep warm. Repeat with another 1 tablespoon each of butter and oil and the remaining fish.
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