Sole Fillets In Cream Sauce Recipes

SOLE FILLETS IN CREAM SAUCE

Sole Fillets in Cream Sauce image

Make and share this Sole Fillets in Cream Sauce recipe from Food.com.

Provided by daisygrl64

Categories Very Low Carbs

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 large sole fillets
1/4 cup dry white wine
1 red pepper, cut into strips
1 green pepper, cut into strips
1/2 teaspoon curry powder
1/4 cup heavy cream
1 lime, juice of
salt, to taste
black pepper, to taste

Steps:

butter a frying pan, place filets in frying pan and season with salt and pepper.
add wine, lime juice and peppers. cover with sheet of waxed paper, bring to boil over med heat.
as soon as liquid starts to boil, remove pan from heat, and let stand 2 minutes.
remove fish and vegetables from pan and keep hot.
return pan to stove over high heat, incorporate curry powder into liquid and cook 3 minutes.
stir in heavy cream and contnue cooking 3 minutes over high heat.
pour sauce over filets and serve.

Nutrition Facts : Calories 231.4, Fat 7.7, SaturatedFat 3.9, Cholesterol 98.6, Sodium 140.4, Carbohydrate 5.9, Fiber 1.6, Sugar 2.4, Protein 31.7

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)

Baked Fish with Lemon Cream Sauce (One Baking Dish!) image

Recipe video above. A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce!

Provided by Nagi | RecipeTin Eats

Categories Dinner

Time 15m

Number Of Ingredients 9

Ingredients

4 x 150- 180g / 5 - 6 oz fish fillets (, about 1.5cm / 1/2" thick, skinless and boneless (Note 1))
50g / 4 tbsp unsalted butter
1/4 cup cream, heavy / thickened ((See Note 2 for sub options))
1 - 2 garlic cloves (, minced)
1 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Salt & pepper
1 1/2 tbsp eschallots (French onion) (, finely chopped (Note 3))
Fresh parsley and lemon slices (, to serve)

Steps:

Preheat oven to 200°C / 390°F (all oven types).
Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
Sprinkle fish with shallots, then pour over sauce.
Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

Nutrition Facts : ServingSize 213 g, Calories 282 kcal, Carbohydrate 1 g, Protein 34.1 g, Fat 16.1 g, SaturatedFat 9.8 g, Cholesterol 128 mg, Sodium 194 mg

CLASSIC SOLE MEUNIèRE

Classic Sole Meunière image

Provided by Molly Wizenberg

Categories Fish Dinner Butter Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 12

Ingredients

Fish:
1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter
Sauce:
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Lemon wedges

Steps:

For fish:
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
For sauce:
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

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