EASY SOLE MEUNIERE
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.
GOUJONS OF SOLE AND DILL MAYONNAISE
Goujons have fallen out of favor over the last two decades, but it is hard to work out why. The crunch of the bread crumb casing, the tender, yielding softness of the white fish within: this is a fishfinger taken to the highest level. The traditional accompaniment is a tartar sauce, but my favourite sauce is a dill mayonnaise, with perhaps some cornichons tumbled on a plate nearby. Consider these a fabulously quick starter when you've got people over or a real treat of a midweek supper for two. The trick is to prepare ahead for that. I make up a vast batch of these and freeze them. Then, when it's dinner time and I don't know what I'm going to cook, I heat some oil in a pan and fry a handful from frozen. They barely need an extra minute. I prefer to fry in batches in a small saucepan rather than fill a frying pan with a lot of oil and try and get them all done at once. If you can find the Japanese seasoned bread crumbs, panko, then get them: they create an almost feathery but crunchy casing.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 25m
Yield 16 pieces, about 3 servings as a main course; 5 as a starter
Number Of Ingredients 9
Steps:
- Cut the sole fillets in half lengthways, and then slice each fillet half into about 4 long strips on the diagonal. This will give you 8 goujons from each fillet.
- Put the cornstarch into a shallow bowl and season with salt and pepper. Put the bread crumbs or panko into another shallow bowl, and beat the eggs together in an additional bowl.
- Dip each goujon into the seasoned cornstarch, coating it well, then the beaten egg, and finally the bread crumbs.
- Lay the goujons on a cooling rack for a while, and heat the oil in a pan. (Or at this point you can freeze them in layers of baking parchment in an airtight container.)
- Fry the goujons for about 2 minutes, or until crisp and golden. Remove to pieces of kitchen towel, as you go, to remove excess oil.
- For the Dill Mayonnaise:
- Put the mayonnaise into a bowl, and finely chop the dill, adding it to the mayonnaise. Stir in some lime juice and taste for seasoning. Serve with the prepared fish.
SOLE IN HERBED BUTTER
This recipe is requested often in my family. I don't mind making it often..it's easy to prepare and it is ready in minutes.-Marilyn Paradis, Woodburn, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176 calories, Fat 11g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 509mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
DILLY SOLE
My DH developed an allergy to white fish many years ago, but this was a dish we both loved; I served it often in the early 80s. It doubles easily if you want to feed more people.
Provided by Lennie
Categories Canadian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 F; spray an eight-inch baking dish with nonstick cooking spray and set aside.
- With paper towel, pat fish dry.
- Spread mayo on the broad half of each fillet and season with the salt and pepper.
- Tear toast into pieces and place in a food processor; whirl toast until it is in crumbs.
- With processor running, drop garlic clove down chute and let process until chopped.
- Add butter, dill and lemon zest to processor and process until combined.
- Sprinkle this crumb mixture evenly over the fillets where you spread the mayo, then fold the narrow end of the fillets over the crumb mixture to form a roll.
- Place in prepared pan and bake in preheated oven for 10 minutes, or until the sole flakes when tested with a fork.
- Serve with steamed rice, broccoli, and fresh lemon wedges.
Nutrition Facts : Calories 134.1, Fat 6.2, SaturatedFat 3, Cholesterol 61.2, Sodium 694.1, Carbohydrate 3.8, Fiber 0.7, Sugar 0.5, Protein 15.2
DILLY DOVER SOLE
This is a mild flavor fish that takes little time to cook and prep which makes it a great fast & healthy meal! I like to serve it with a side of rice and veggies.
Provided by dcardin77
Categories < 30 Mins
Time 17m
Yield 2 Pieces, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Oven to 350.
- Spray a cookie sheet or large baking pan with nonstick cooking spray.
- Rinse fish off in cold water & lay on pan or cookie sheet, blot dry with paper towel.
- Combine the olive oil and lemon juice in a small bowl.
- Combine the dill, garlic powder & onion powder in another small bowl. (Fresh parsley and dill can be used in place of the dried).
- Brush the oil & lemon mixture on each piece of fish, using a pastry brush.
- Lightly sprinkle the herb mixture over each piece of fish.
- Bake for 6-8 minutes. It is done when it lightly flakes when you touch it slightly with a fork.
- Serve and Enjoy!
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