Dover Sole Fillets With Cashew Chutney Recipes

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.

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.

Steps:

• Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
• Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
• Heat oil in a large, non-stick skillet over medium-high heat.
• Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
• Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.

Steps:

• Arrange fish on foil lined greased rimmed baking sheet.
• Stir together coriander black bean and garlic sauce and garlic.
• Spoon over fish.
• Roast in 450f degree oven until fish flakes easily when tested, 12 to 15 minutes.
• Serve sprinkled with green onions.

Steps:

• Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
• Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.

Steps:

• For the chutney (prep time includes marinating chutney, you can make the night before), mix all ingredients and allow flavors to mingle for about 3 hours- if you are in a pinch, it's fine to marinate it for less time.
• Rinse fillets and pat dry-- make sure they are not slippery at all.
• Preheat oven to 375°F.
• Put olive oil in the bottom of a baking dish, tilt to coat bottom.
• Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
• Take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.
• Place fillet rolls seam side down in the oiled dish.
• Bake in preheated oven.
• Fish are done when they flake with a fork, about 30 minutes (watch closely; if your fillets are a little smaller or they are rolled a little bigger, the cooking time will vary).
• Serves 4- 8, depending on the size of your fillets- we serve 2 per person.

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.

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.

Steps:

• Use your food processor for this recipe. If you don't have one (really try to borrow one from a neighbor). I have not tried to do this any other way.
• Most Dover Soles have a natural crease in the middle, if yours does not, make one vertical ( so you can fold it) Left to right or right to left.
• Place Dover Soles in small Baking Dish (ungreased).
• In food processor, place shrimp, lobster tail, Crab, Onion, Parsley, 1 Tablespoon of White wine and Puree'(but not that much, you want texture, I think I Puree the ingredeints for about 1-3 seconds.
• Spoon out the mixture 3 teaspoons and place on one half of the Dover(spread evenly). and then do the same on the other Dover Sole. Fold the side that has no mixture over to the other side that has the mixture (taco shaped).
• Add 1/4 cup of White Wine and 1 tablespoon of butter to the bottom of the baking dish, so put this mixture in After you stuff the Dover Soles. The butter does not have to melted, it will melt when it cooks in the oven.
• Preheated oven of 325.
• Cook for 20-25 mins.
• In between cooking spoon White wine and butter mixture over the Dover Sole to keep it moist. When you remove the Dover Soles from the Baking Dish throw the liquid mixture away. Serve with Tartar Sauce.
• Goes perfect with Salad, Vegetable, or Rice.

Steps:

• Brush each fillet with butter.
• Sprinkle each fillet with salt and pepper, dill and fennel seeds to taste.
• Broil for 10 minutes or until done, about 4 inches from the broiler.

Steps:

• Make the compote. Heat the oil in a large, non-stick frying pan, then sizzle the shallots for 2 mins until starting to soften. Season with salt, pepper and the sugar. Add the tomatoes, then cook for 2-3 mins over a high heat until they start to release their juice. Drizzle over the vinegar, bubble for a few mins, turn off the heat, then scatter over the coriander. Transfer to a plate.
• Now start the fish. With a large chef's knife, cut off the head just past the gill (you can use this for stock). Using a pair of kitchen scissors, trim away the frills from either side of the fish. Squeeze out any roe from the cavity then pick out and wash away any blood. Pat dry with kitchen paper. You will now have a trimmed slipper-shaped fish ready to be pan-fried.
• In a large, shallow dish mix the flour with cayenne pepper and season with salt. Dip each fish in the seasoned flour to completely coat, then pat off the excess. Set the fish aside.
• Heat the oil in a large, non-stick frying pan until hot. Place the floured fish in the pan, skinned side down. Shake the pan a little, then cook the fish, undisturbed, for about 4 mins until golden brown.
• Using a fish slice, carefully turn the fish over, then continue to cook on the underside for 2-3 mins until it has shrunk and is starting to come away from the bone. Add the pieces of butter to the outside of the pan and let them sizzle into the oil.
• Fry the fish for another 2-3 mins, constantly spooning the buttery oil over it to finish the cooking and keep it moist.
• Squeeze the lemon half through your fingers over the fish and cook for about 30 secs longer. Remove from the heat, then rest the fish in the pan for 2 mins.
• To remove the bones, sit the fish on a board, skinned side up. Run a fine fish slice or filleting knife down the natural line in the centre of the fish. Push the fillets away from bone, but leave them attached to the outside of the fish. Working from the head end of the fish, slowly pull the main skeleton out, easing the fillets aside as the bone comes loose. Carefully push the fillets back to reform so it resembles the whole fish again.
• Serve on a large plate with the tomatoes and some buttered new potatoes.

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!