BAKED SOLE FILLET, THE MEDITERRANEAN WAY
Simple Baked Sole fillet, Spiced Mediterranean-style and baked in a buttery lime sauce. Green onions, dill, and capers are welcomed additions here!
Provided by The Mediterranean Dish
Categories Entree
Time 30m
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
- In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
- Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
- Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
- Remove the fish fillets from the oven and garnish with the chopped fresh dill.
- Serve next to white rice or roasted Greek potatoes and a simple Mediterranean salad.
Nutrition Facts : Calories 350 calories, Sugar 0.7 g, Sodium 528.1 mg, Fat 26.1 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.8 g, Protein 23.1 g, Cholesterol 15.3 mg
LEMON SOLE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 main course servings
Number Of Ingredients 8
Steps:
- Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
- Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
- Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
- Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.
DOVER SOLE MEUNIERE
Dover sole is one of my favorite dishes. It reminds me most of New York City and the iconic restaurants that have served this dish, especially during festive times around the holidays. I enjoy the presentation of the fish, which is generally done at the table; the energy and nostalgia of this process speaks to me of the holidays in Manhattan.
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place the flour in a shallow dish large enough for the whole fish. Season the flour with salt and pepper. Dredge the fish to lightly coat and set aside.
- In a saute pan large enough to fit the whole fish, heat the clarified butter over medium-high heat. When the fat begins to lightly smoke, place the fish in the pan and cook, without moving, until browned, about 4 minutes. Turn the fish over and repeat on the other side. Transfer the fish to the oven on a sheet tray fitted with a rack. Cook until tender and cooked through at the thickest part of the spine, 8 to 10 minutes.
- Heat the same saute pan with the high-fat butter it butter begins to lightly brown. Add the lemon juice (as much or as little as you like) to stop the cooking. Add the capers and finish with the parsley. Taste the sauce and season if necessary with more pepper but not salt because of the capers.
- Rest the fish, then serve whole with the sauce poured over the top.
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!
DILLY ROLLS
These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. -Mary Bickel, Terre Haute, Indiana
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into 24 balls; place in a 13x9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes.
Nutrition Facts : Calories 130 calories, Fat 2g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 404mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
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