Broiled Sole With Parmesan Olive Topping Recipes

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BROILED SOLE WITH PARMESAN-OLIVE TOPPING



Broiled Sole With Parmesan-Olive Topping image

Make and share this Broiled Sole With Parmesan-Olive Topping recipe from Food.com.

Provided by KateL

Categories     Greek

Time 11m

Yield 4 serving(s)

Number Of Ingredients 6

1 garlic clove
3 ounces pimento-stuffed green olives, drained
1/4 cup chicken broth
1 ounce parmesan cheese, freshly grated (1/4 cup)
1 tablespoon plain breadcrumbs
16 ounces sole fillets (4 fillets)

Steps:

  • Coat a broiler pan with nonstick spray. Preheat the broiler.
  • In a small food processor, pulse the garlic until finely chopped.
  • Add the olives and pulse until chopped.
  • Add the broth, Parmesan cheese and bread crumbs and pulsed until nearly smooth.
  • Arrange the fish on the broiler pan in a single layer. Spread the paste over each fish fillet in a thin layer.
  • Broil for 4 minutes, or until the fish flakes easily. Do not turn the fillets while cooking.

BROILED SOLE PARMESAN



Broiled Sole Parmesan image

This recipe is equally great for company or a weekday meal. It's fast and easy to make. The Parmesan cheese compliments the delicate flavor of the sole.

Provided by MMers

Categories     Broil/Grill

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup freshly grated parmesan cheese
3 tablespoons butter, softened
1/8 teaspoon cayenne pepper
2 tablespoons thinly sliced green onions
3 tablespoons mayonnaise
1 teaspoon grated lemon, rind of
1 1/2 lbs sole fillets
2 tablespoons lemon juice

Steps:

  • Heat broiler.
  • In medium bowl, stir together all ingredients except fish and lemon juice.
  • Place sole fillets on broiler pan; sprinkle with lemon juice.
  • Broil 3-4 inches from heat until fish flakes with a fork (about 3-5 minutes).
  • Spread Parmesan mixture over fillets and broil until bubbly and golden brown (3-5 minutes).

GRILLED LEMON SOLE WITH DUMPLINGS & LEMON SAUCE



Grilled lemon sole with dumplings & lemon sauce image

Great British Menu chef Nathan Outlaw creates a wonderfully light but full-flavoured dish using the best Cornish produce

Provided by Good Food team

Categories     Dinner, Main course

Time 1h55m

Number Of Ingredients 17

4 small lemon sole , trimmed and washed, left whole with head off
200g samphire , to serve
2 large baking potatoes , about 600g (you'll need 300g cooked potato flesh)
1 head garlic
2 tsp lemon or olive oil , plus extra olive oil for frying and brushing
1½ tbsp grated parmesan
1 egg yolk
65g '00' pasta flour
2 tbsp small capers in vinegar, drained, finely chopped
3 tbsp chopped flat-leaf parsley
1 egg yolk
finely grated zest , 1 tbsp juice of 1 lemon
200ml light olive oil
3 tbsp double cream
about 75ml fish stock
4 handfuls baby spinach
1 tbsp chopped flat-leaf parsley

Steps:

  • For the dumplings, heat oven to 200C/180C fan/gas 6. Score around the middle of the potatoes, then bake them in their skins for about 1 hr or until soft. Halfway through, rub the whole garlic with a little oil, then roast with the potatoes for 25-30 mins until soft.
  • Let the potatoes and garlic cool slightly. Halve and scoop out the flesh from the potatoes (you need 300g). Push through a ricer, or mash well. Peel the garlic, push the flesh through a fine sieve, then gently fold into potatoes with the Parmesan and egg yolk, but don't overwork the mixture. Carefully fold in the flour, 2 tsp oil, the capers, parsley and some seasoning, then gently work the dough into a ball.
  • Bring a large pan of water to the boil. Place the dough on a work surface. Divide into 28 pieces, then shape into small balls (about half the size of a golf ball). Blanch (in batches) in the boiling water for about 2 mins or until the dumplings rise to the surface. Remove with a slotted spoon and leave to dry on a clean tea towel. (To prepare 1-2 hrs ahead before frying, remove the dumplings from the boiling water, then place them in a bowl of iced water. When cold, transfer to a tea towel to dry. Coat in a little of the extra oil in a large shallow dish to prevent them sticking together.)
  • For the sauce, whisk the egg yolk, lemon zest and 1 tbsp juice in a small bowl. Slowly pour in the oil in a thin, steady stream, whisking continuously, until you have a thick-ish mayonnaise. Whisk in the cream, then pour in enough of the fish stock to give a consistency that will coat the back of a spoon. Taste and season with salt, pepper and more lemon juice if needed. Chill until ready to serve. Will keep in the fridge for up to 2 days.
  • When ready to serve, heat the grill to high. Lay the fish on 2 well-oiled baking trays and score the skin a few times. Brush a little oil over each fish and season. Grill for about 10 mins, without turning, until the flesh comes easily away from the bone.
  • While the fish cooks, fry the dumplings. Heat 1-2 tbsp olive oil in a non-stick frying pan. Fry the dumplings, turning often, until golden brown. Remove with a slotted spoon and drain on kitchen paper. Keep warm. Bring a pan of water to the boil, cook the samphire for 2 mins, then drain. Gently warm the lemon sauce in a pan, then add the spinach and parsley and allow to wilt. Place some samphire on each plate, lay the fish on top and season with sea salt flakes. Arrange the dumplings in a small pile and pour a little sauce around the fish. Serve the remaining sauce separately.

Nutrition Facts : Calories 897 calories, Fat 72 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.09 milligram of sodium

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Top Asked Questions

How do you make a Parmesan fillet of sole Parmesan?
Fillet of Sole Parmesan 1/2 c Grated Parmesan cheese 1/4 c Butter or margarine 3 tb Mayonnaise or salad dressing 3 tb Chopped scallions or green 1 ds Bottled hot pepper sauce 1 1/2 lb Skinless sole fillets or any 2 tb Lemon juice Sliced scallions; optional 1. Grease the rack of a broiler pan; set aside.
What is the best way to cook sole fillets?
The thin fillets cook quickly under the broiler as the coating of Parmesan cheese, paprika and lemon zest melts into a golden crust. Sole is a light and delicate white fish, low in calories and high in protein. Set the oven rack to the middle of the oven and preheat on broil.
How long do you Broil sole fillets for risotto?
When the risotto has cooked for 20-minutes and ready to add the mushrooms, place the pan of fillets into the oven preheated to broil. The sole fillets will finish cooking with a crisp, golden crust in a short 3-4 minutes, about the same time needed to reheat the mushrooms and finish the risotto.
Is sole easy to make?
Buttery rich, melt in your mouth, decadent sole made in no time for a delicious weekday supper. You will love this recipe and how very easy and amazingly good it is. I love sole and it’s simplicity. You don’t need fancy sauces or endless ingredients to have an outstanding dinner.

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