Wine Baked Sole Over Onions 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.

SUNNY'S EASY BAKED LEMON SOLE AND SPRING ONIONS

Steps:

• Line a baking sheet with nonstick aluminum foil and place it in the oven. Preheat the oven to 400 degrees F.
• For the butter: Meanwhile, whisk together the butter, lemon zest and juice, capers, garlic and salt in a medium bowl.
• For the sheet: Slice the spring onions in half lengthwise. If using scallions, they can be left whole.
• Make sure you have all of your ingredients ready to go so you can assemble the sheet and return it to the oven quickly. Remove the sheet from the oven once the oven is preheated. Quickly add the fish in a row, leaving about an inch between each piece. Drizzle the butter mixture over the top, add the lemon slices over the fish, then the spring onions. Sprinkle with paprika. Return the sheet to the oven and bake until cooked through, 12 to 18 minutes. Serve warm, preferably with garlicky mashed potatoes!

FILLET OF SOLE IN WHITE WINE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry fillets and season with salt and pepper.
• Arrange fillets in a buttered baking dish in a single layer and sprinkle with the green onions, melted butter, wine, parsely, thyme, and bay leaves.
• Cover with greased paper facing down, then cover dish and bake 20 minutes.
• Carefully remove fillets from baking dish.
• Strain pan juices into a small saucepan, add 1 tablespoon butter,and let melt.
• Blend in the flour, add the cream, and cook 4 minutes.
• Pour over fish and serve.

MUSHROOM BAKED SOLE

Steps:

• Sauté onion, parsley, and mushrooms in 3 tablespoons of the margarine, stirring constantly until onions are soft.
• Place half the fillets in a greased baking dish. Sprinkle lightly with pepper, and spread sautéed mixture evenly over fish. Top with remaining fillets, season with pepper, pour wine over all and dot with remaining margarine.
• Bake at 350 degrees F., uncovered, for 15 minutes. Remove from oven and drain, reserving the pan liquid. In a small saucepan, combine flour and milk. Add the reserved pan liquid and cook, stirring constantly, until thickened.
• Pour over the fish and bake 5 minutes longer. Sprinkle with paprika and parsley.

FILLETS OF SOLE IN WHITE WINE

Steps:

• Salt the fillets and place them in a greased ovenproof dish.
• Add the wine, 3 tbsp of butter and the chopped mushrooms.
• Cover and bake 20 minutes in a 350 oven.
• Make the sauce: melt the butter in a sauce pan, add the flour and stir.
• Pour the juices from the baked fish into the butter/flour mixture.
• Stir and simmer a couple of minutes.
• Pour the sauce over the fish and serve.

WINE BAKED SOLE OVER ONIONS

Steps:

• Place onions in bottom of baking dish.
• Arrange fish in a single layer over onions and pour wine over the fish.
• Sprinkle with tarragon and top with mushrooms.
• Add salt, to taste, and drizzle with margarine.
• Bake at 350 degrees for 20-25 minutes.