DOVER SOLE WITH LEMON, DILL AND LEEKS
Baked Dover Sole with Potatoes, Lemon, Dill and Leeks, a simple healthy sheet pan dinner that can be made quickly and easily. Note: this recipe serves 2, feel free to double or triple!
Provided by Sylvia Fountaine | Feasting at home
Categories Main
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 425F
- Place sliced potatoes and leeks in a medium bowl and toss with olive oil, salt, pepper and lemon zest. Place on a parchment lined sheet-pan in a single layer in the oven. Bake for 20 minutes, tossing halfway through.
- Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.
- Make the dill oil by mixing ingredients together in a small bowl.
- Once the potatoes are fork tender ( after about 20 minutes) lay the fish over top and place it back in the oven.
- Bake for 8-10 minutes or until fish is cooked to desired doneness.
- Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs or dill blossoms.
Nutrition Facts : Calories 422 calories, Sugar 1.5 g, Sodium 367.9 mg, Fat 27.8 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 3.1 g, Protein 24.1 g, Cholesterol 68 mg
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.
PAN-FRIED DOVER SOLE
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.
Nutrition Facts : Calories 303 calories, Carbohydrate 18.6 g, Cholesterol 153.2 mg, Fat 12.7 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.5 g, Sodium 354.6 mg, Sugar 0.3 g
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!
GRILLED FILLET OF DOVER SOLE WITH RED PEPPER MARMALADE
Provided by Food Network
Number Of Ingredients 33
Steps:
- Pick and blanch basil leaves. Refresh in iced water immediately. Dry thoroughly and place in a food processor. Add a little olive oil and puree. Scrape basil from sides of the jug and add more oil. Season with salt and pepper and place in a small saucepan. Place on the flat top or over a low flame and cook for 1/2 hour. Pass through a fine strainer pressing well to extract maximum flavor. Add finely chopped tomato concasse, chopped black olives, and chopped basil and chives. Finish with 1 tablespoon Balsamic vinegar.
- For the marmalade, cook red peppers under a preheated grill until blistered and well charred on all sides. Place in a bag and leave until cool enough to handle, then peel, deseed and cut into small dice. Heat the oil in a pan, add the onion and sweat until soft and translucent. Add the garlic and sweat for another minute. Add red peppers, chili, and sugar and sweat for 2 minutes. Add the red wine vinegar and boil until reduced by half. Stir in the stock, reduce the heat and simmer until very thick. Add the tomatoes and cook for 3 minutes, stirring frequently. Keep warm.
- To assemble the dish, season the fish with salt and pepper, coat with olive oil and in a very hot grill pan, mark the fish and then transfer to baking tray. Cook in a preheated 200 degree oven for 4 minutes. Remove the fish and let rest for 1 minute. Place a bit of the red pepper marmalade in the center of a plate. Place the fish on top, and arrange some of the herb salad on top of the fish. Drizzle the basil oil and balsamic around the plate. Serve immediately.
- For the Herb Salad: Combine the vinegar, lime juice and olive oil and toss in the herbs, season with salt and pepper. Set aside.
SEAFOOD STUFFED DOVER SOLE
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.
DOVER SOLE WITH BUTTERED LEEKS & SHRIMPS
April, May and June are prime months for Dover sole. Easy and quick to prepare, this fish is often overlooked says CJ Jackson
Provided by Barney Desmazery
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Lightly butter a large roasting tray and lay the fish in it side by side. Pour over the wine and dot the fish with any remaining butter. Season with salt and pepper, then bake for 15-20 mins or until the flesh just starts to come away from the bone.
- Meanwhile, cook the leeks in boiling salted water for 8-10 mins until soft, then drain. When the fish is ready, carefully lift onto a warm platter or plates. Place the roasting tray over a low flame, then heat the leeks and potted shrimps with the juices until the butter is melted. Stir through the chives, then serve alongside the fish with a few buttered new potatoes. To eat, simply lift the fillets away from the bone.
Nutrition Facts : Calories 673 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 4.26 milligram of sodium
STUFFED DOVER SOLE
I have a freezer full of Seafood, that my DH had gotten one day, It contained, Cooked Shrimp, raw shrimp, Lobster Tails, Two King Crab legs,(the crab legs were Cut up) Scallops, and last item,, Dover Sole. What was I going to do with Dover Sole? I did not have a clue. So, I turned to RecipeZaar, and didn't find what I wanted so,... I went to Food Network, and there it was, but I did my own thing and it is soooo delisious....... I have to share it. Enjoy,
Provided by Denises
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 122.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 144, Sodium 189.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 13.9
VEGETABLE STUFFED SOLE
Make and share this Vegetable Stuffed Sole recipe from Food.com.
Provided by Miraklegirl
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except fish, wine, and lemon slices.
- Place 4 fillets in a greased baking dish and spread 1/4 c.
- filling on each fillet.
- Place remaining fillets over filling.
- Pour wine over fillets.
- Cover and bake at 375 for 20 minutes.
- Uncover, place lemon slices over each fillet.
- Bake 5 more minutes.
Nutrition Facts : Calories 477, Fat 16.2, SaturatedFat 8.4, Cholesterol 187, Sodium 606.6, Carbohydrate 13.4, Fiber 1.6, Sugar 2.4, Protein 63.8
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