Fillets Of Sole Francese And Lemon Basil Pasta Recipes

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BAKED SOLE FILLET, THE MEDITERRANEAN WAY



Baked Sole Fillet, the Mediterranean Way image

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

1 lime or lemon, juice of
1/2 cup Private Reserve extra virgin olive oil
3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to 1/2 cup)
2 shallots, thinly sliced
3 garlic cloves, thinly-sliced
2 tbsp capers
1 tsp seasoned salt, or to your taste
3/4 tsp ground black pepper
1 tsp ground cumin
1 tsp garlic powder
1.5 lb Sole fillet (about 10-12 thin fillets)
4-6 green onions, top trimmed, halved length-wise
1 lime or lemon, sliced (optional)
3/4 cup roughly chopped fresh dill for garnish

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

EASY SOLE MEUNIERE



Easy Sole Meuniere image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  • Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

SOLE WITH LEMON-CAPER SAUCE



Sole with Lemon-Caper Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 12

4 fillets of lemon sole
1 1/4 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, at room temperature
1/3 cup all-purpose flour, for dredging
1/4 cup capers, drained and rinsed
1 clove garlic, minced
1/2 cup chicken stock
1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons)
1/2 teaspoon Calabrian chili paste
1/2 teaspoon chopped fresh oregano
2 tablespoons chopped fresh Italian parsley

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.

LEMON SOLE



Lemon Sole image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 main course servings

Number Of Ingredients 8

Four 4-ounce skinless sole or flounder fillets
Kosher salt and freshly ground black pepper
Flour for dredging
5 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
1 teaspoon minced flat-leaf parsley leaves
1 teaspoon minced fresh thyme leaves

Steps:

  • Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
  • Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
  • Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
  • Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.

SOLE MEUNIèRE



Sole Meunière image

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

1/2 cup all-purpose flour
6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
Kosher salt, to taste
Freshly ground white or black pepper, to taste
4 tablespoons clarified butter
4 tablespoons unsalted butter, diced, at room temperature
3 tablespoons minced parsley
1 lemon, cut into wedges, for serving

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

FILLETS OF SOLE FRANCESE AND LEMON-BASIL PASTA



Fillets of Sole Francese and Lemon-Basil Pasta image

Categories     Sauce     Sandwich     Pasta     Side     Lemon     Basil     Summer     Boil

Yield 4 servings

Number Of Ingredients 13

Salt
1 pound long-cut pasta, such as vermicelli or spaghetti
4 sole fillets, 7 to 8 ounces each
Black pepper
2 large eggs, beaten
3 tablespoons half-and-half or whole milk
3 tablespoons unsalted butter, cut into pieces
Zest and juice of 2 lemons
1/4 cup EVOO (extra-virgin olive oil), 4 times around the pan
4 to 5 garlic cloves, finely chopped
1/2 cup dry white wine
1 cup fresh basil, about 20 leaves, shredded or torn
1 plum tomato, seeded and diced small

Steps:

  • Place a large pot of water on to boil for the pasta. Salt the boiling water, add the pasta, and cook it to al dente; it should still have a bite to it. Heads up: you will need to use a ladleful of the starchy cooking liquid for the sauce before you drain the pasta.
  • While the pasta cooks, rinse and pat the fish dry, then season with salt and pepper. Beat the eggs with the half-and-half or milk. Heat a large nonstick skillet over medium heat. Add the butter. When the butter has melted and is hot, dip the fillets in the egg mixture, then transfer them to the skillet. Cook the fillets for 3 to 4 minutes on each side, or until deeply golden brown.
  • While the fish cooks, zest the lemons. Heat the EVOO in a deep skillet over medium-low heat. Add the lemon zest and garlic to the EVOO. Sweat the garlic for 2 minutes, then add the wine and reduce for 30 seconds. Add a ladle of the starchy pasta water and the juice of 1 of the lemons and reduce for 30 seconds more. Turn off the heat.
  • When the fish is done, transfer it to serving plates and add the juice of the remaining lemon to the pan. Turn the heat off. Let the lemon juice combine with the pan juices, then spoon the juices over the fish.
  • Drain the pasta well and add to the garlic-lemon-wine sauce. Add the basil and toss the pasta for 1 minute to absorb the flavors. Season the pasta with salt and pepper. Serve the pasta alongside the fish garnished with cubes of plum tomato.

SOLE WITH BASIL, TOMATOES AND OREGANO



Sole with Basil, Tomatoes and Oregano image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Two 8-ounce fillets sole
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 clove garlic, sliced
3 red potatoes, diced and parboiled
One 14-ounce can whole tomatoes, chopped, juices reserved
Juice of 1 lemon
3/4 cup chicken stock
2 tablespoons chopped fresh basil, plus extra for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Pat the sole dry with paper towels and sprinkle with salt and pepper. In a large ovenproof saute pan, brown the sole in 1 tablespoon olive oil on one side, then remove from the pan and set aside. Add the oregano, red pepper flakes and garlic to the pan and saute 1 minute. Next, add the potatoes and chopped tomatoes (with their juices) and cook 1 to 2 minutes. Pour half of the lemon juice into the pan, add the chicken stock and season with salt and pepper. Bring to a simmer, and then add the fish back to the pan and baste with the sauce. Finish cooking in the oven, 5 to 7 minutes.
  • Remove the fish from the pan and place on a platter. Return the pan to the stove and add the remaining 1 tablespoons olive oil along with the chopped basil and remaining lemon juice. Let the sauce reduce over medium heat, 2 minutes. Serve the fish with the sauce and garnish with chopped basil.

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.

OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE



Oven-Poached Pacific Sole With Lemon Caper Sauce image

A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup - thicker than you may imagine - stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 40m

Yield Serves 4

Number Of Ingredients 10

1 1/2 pounds Pacific sole or flounder fillets
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 tablespoons finely chopped shallot
1 cup dry white wine (you can also use rosé; the sauce will have a pink hue)
1 plump garlic clove, minced or puréed (more to taste)
2 tablespoons capers, rinsed and coarsely chopped
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
2 to 4 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
  • Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
  • While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
  • When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 2 grams, TransFat 0 grams

SOLE FRANCESE



Sole Francese image

Make and share this Sole Francese recipe from Food.com.

Provided by Hugce

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb sole (dover sole is nice...real thin)
1/2 cup flour
3 large eggs
6 tablespoons parmesan cheese
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter
1 large lemon
1/2 cup marsala wine
1 clove garlic, crushed
1 tablespoon cornstarch

Steps:

  • Preheat oven to 300 degrees.
  • Heat olive oil and butter in non stick skillet over medium high heat.
  • Dredge sole in flour.
  • Mix eggs, parmesan and salt.
  • Dip floured sole into egg batter and place in hot pan.
  • Cook sole in batches being careful not to crowd in pan.
  • Cook until nicely browned (1 1/2 minutes per side).
  • Remove to oven safe platter and keep warm in oven.
  • Repeat adding more oil and butter to pan as needed until all are cooked.
  • When done, add lemon juice, garlic, marsala and corn starch to pan stirring until thickened.
  • Place sauce over sole and cut up lemon and sprinkle over sole.

SOLE FRANCAISE



Sole Francaise image

I have loved this dish since forever and I just recently found a wonderful version of it. I tweaked it a bit, and here it is!!

Provided by Shjya Instance

Categories     One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 lb flounder fillets
1/2 cup flour
2 eggs, scrambled
3 tablespoons oil
3 tablespoons butter
1/3 cup white wine
1/4 cup lemon juice
salt
pepper
parsley (to garnish) (optional)

Steps:

  • Dust the fish with the flour.
  • Dip the fish in the egg.
  • Saute in the oil until golden on each side; drain excess oil.
  • Add butter, white wine, lemon juice, and salt and pepper to taste.
  • Simmer uncovered until liquid is reduced to half, about 5 minutes.
  • Serve immediately.
  • (I use MUCH more lemon in my sauce because I love lemon, so if you like it- add more!).

Nutrition Facts : Calories 716.2, Fat 47.2, SaturatedFat 16.2, Cholesterol 334, Sodium 898.5, Carbohydrate 27.3, Fiber 0.9, Sugar 1.4, Protein 38

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