Sole Francese Recipes

Steps:

• Preheat oven to 300 degrees.
• Heat olive oil and butter in non stick skillet over medium high heat.
• Dredge sole in flour.
• Mix eggs, parmesan and salt.
• Dip floured sole into egg batter and place in hot pan.
• Cook sole in batches being careful not to crowd in pan.
• Cook until nicely browned (1 1/2 minutes per side).
• Remove to oven safe platter and keep warm in oven.
• Repeat adding more oil and butter to pan as needed until all are cooked.
• When done, add lemon juice, garlic, marsala and corn starch to pan stirring until thickened.
• Place sauce over sole and cut up lemon and sprinkle over sole.

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:

• Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
• When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.

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:

• 1. In a large non stick frying pan heat the olive oil.
• 2. Pass the fish thru the flour making sure to fully coat the fish and then pass it thru the egg until its fully coated.
• 3. Put the fish in the pan and saute in the oil until golden on the bottom and then flip it until the 2nd side is golden. (about 4-5 minutes each side)
• 4. When the fish is cooked I put it on a cookie sheet and put it in a heated oven (250 deg) to keep warm while the sauce makes.
• 5. Add white wine, butter,& lemon juice, (I didnt add any salt but if your not watching that add salt and pepper to taste) I whisked in about a tablespoon of the left over flour and let it simmer uncovered until liquid reduced and thickened. Drizzle over the fish.
• 6. I served it with rice but you can serve with vegetables too.

Steps:

• Dust the fish with the flour.
• Dip the fish in the egg.
• Saute in the oil until golden on each side; drain excess oil.
• Add butter, white wine, lemon juice, and salt and pepper to taste.
• Simmer uncovered until liquid is reduced to half, about 5 minutes.
• Serve immediately.
• (I use MUCH more lemon in my sauce because I love lemon, so if you like it- add more!).

Steps:

• Place a large pot of water on to boil for the pasta. Salt the boiling water, add the pasta, and cook it to al dente; it should still have a bite to it. Heads up: you will need to use a ladleful of the starchy cooking liquid for the sauce before you drain the pasta.
• While the pasta cooks, rinse and pat the fish dry, then season with salt and pepper. Beat the eggs with the half-and-half or milk. Heat a large nonstick skillet over medium heat. Add the butter. When the butter has melted and is hot, dip the fillets in the egg mixture, then transfer them to the skillet. Cook the fillets for 3 to 4 minutes on each side, or until deeply golden brown.
• While the fish cooks, zest the lemons. Heat the EVOO in a deep skillet over medium-low heat. Add the lemon zest and garlic to the EVOO. Sweat the garlic for 2 minutes, then add the wine and reduce for 30 seconds. Add a ladle of the starchy pasta water and the juice of 1 of the lemons and reduce for 30 seconds more. Turn off the heat.
• When the fish is done, transfer it to serving plates and add the juice of the remaining lemon to the pan. Turn the heat off. Let the lemon juice combine with the pan juices, then spoon the juices over the fish.
• Drain the pasta well and add to the garlic-lemon-wine sauce. Add the basil and toss the pasta for 1 minute to absorb the flavors. Season the pasta with salt and pepper. Serve the pasta alongside the fish garnished with cubes of plum tomato.

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.