Sole With Herb Butter Recipes

BAKED SOLE FILLET, THE MEDITERRANEAN WAY

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.

FILLETS OF SOLE IN HERBED BUTTER

Steps:

• To make herb butter combine your choice of seasoning with soft butter and let stand for a few minutes.
• In one or two large skillets melt as much of the butter as you wish until it sizzles. Quickly saute the fillets for a minute or two one each side.
• Season with salt and pepper if desired.

SOLE WITH HERB BUTTER

Steps:

• Mix butter, chopped herbs and fresh lemon juice in small bowl to blend. Season to taste with salt and pepper.
• Preheat broiler. Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper. Broil just until opaque in center, about 3 minutes. Spoon butter mixture over fish; broil just until butter melts, about 1 minute longer. Transfer fish to plates, spooning melted butter from pan over fillets. Garnish with dill sprigs and lemon wedges and serve.

SOLE IN HERBED BUTTER

Steps:

• In a small bowl, combine the butter, dill, onion powder, garlic powder, salt if desired, and pepper. , In a large skillet, heat butter mixture over medium heat until melted, 1-2 minutes. Add the sole; cook until fish just begins to flake easily with a fork, 2-3 minutes on each side. If desired, garnish with dill and lemon.

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE

Steps:

• Mix the flour with seasoned salt and pepper in a shallow dish.
• Dredge the fish fillets in the flour mixture.
• Heat a large skillet over high heat.
• Add in about 3 tablespoons butter to the hot skillet.
• Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
• Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
• Season the sauce with salt and pepper.
• Pour the warm sauce over the fish.
• Serve immediately.

SOLE WITH HERB BUTTER

Steps:

• Mix butter, chopped herbs, and fresh lemon juice in small bowl to blend.
• Season to taste with salt and pepper.
• Preheat broiler.
• Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper.
• Broil just until opaque in center, about 3 minutes.
• Spoon butter mixture over fish; broil just until butter melts, about 1 minute.
• Transfer fish to plates spooning melted butter from pan over fillets.
• Garnish with dill sprigs and lemon wedges and serve.