EASY SOLE MEUNIERE
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.
ALMOND SOLE FILLETS
"My husband is a real fish lover," reports Erna Farnham of Marengo, Illinois. "This buttery treatment is his favorite way to prepare sole, perch or halibut." It cooks quickly in the microwave, so it's perfect for a busy weekday.
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, combine butter and almonds. Microwave, uncovered, on high for 1-1/2 minutes or until almonds are golden brown. , Place the fillets in a greased microwave-safe 11x7-in. dish. Top with almond mixture., In a small bowl, combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4-5 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 279 calories, Fat 20g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 394mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
SOLE MEUNIèRE
The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, seafood, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams
SOLE WITH ALMONDS
Dinner's ready in just 25 minutes! Jazz up fish with citrus and crunchy nuts for a super-easy dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oven to 375°. Grease bottom of 9-inch square pan with oil.
- Cut the fish fillets into 4 serving pieces if needed. Place the pieces, skin sides down, in the greased pan.
- Mix the almonds, margarine, lemon peel, lemon juice, salt and paprika. Spoon this mixture over the fish.
- Bake uncovered 15 to 20 minutes or until the fish flakes easily with a fork.
Nutrition Facts : Calories 220, Carbohydrate 3 g, Cholesterol 55 mg, Fiber 1 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg
SAUTEED SOLE WITH LEMON
Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.
- Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.
- Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.
SOLE ALMONDINE
Elegant, light, delicious, quick and easy to prepare, this recipe is a lovely dish you'll be proud to serve to your guests! VIDEO https://www.youtube.com/watch?v=DS_FjL953yg
Provided by CLUBFOODY
Categories Very Low Carbs
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 teaspoons lemon juice and set aside.
- In a small sautépan over medium, add almonds and sauté for 5 minutes or until golden; set aside.
- In a large skillet over medium heat, add 1 tablespoons butter and when melted, working in batches, place fillets. Cook until fish is golden, about 3 minutes per side. Remove from the skillet and place in a warmed serving dish.
- Return skillet to heat and add the remaining butter and lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds. Spoon lemon-butter sauce over fillets and sprinkle with dill. Serve immediately with steamed veggies and rice. Make 4.
Nutrition Facts : Calories 233.5, Fat 14.7, SaturatedFat 6.4, Cholesterol 96.2, Sodium 775.2, Carbohydrate 2.6, Fiber 0.9, Sugar 0.6, Protein 21.7
SOLE AMANDINE
I found this recipe in a Betty Crocker cookbook some time ago, and have always enjoyed it, plus it's fast and easy to prepare.
Provided by bert2421
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375.
- Spray baking dish with cooking oil.
- Cut fish into 6 serving pieces and place in dish.
- Mix almonds, butter, lemon peel, salt and paprika, and spoon over fish.
- Sprinkle with lemon juice.
- Bake uncovered 15 or 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 194.1, Fat 13.7, SaturatedFat 5.7, Cholesterol 71.5, Sodium 404.5, Carbohydrate 2.4, Fiber 1.2, Sugar 0.5, Protein 15.9
SOLE ALMONDINE
This recipe was an experiment and it turned into a great hit. The almonds add so much flavor to the fish.-Marshall Simon, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm. , In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges.
Nutrition Facts : Calories 318 calories, Fat 24g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 252mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
GREY SOLE AMANDINE
Steps:
- Dredge sole fillets in the flour. Heat skillet and add oil to pan to coat the bottom. Oil should be extremely hot, but no smoking. Pan fry sole for about 2 minutes a side or until the fish is just opaque in the center. Remove the fillets from the skillet and place on paper towel to drain. Pour off the excess oil from the pan and add butter. Saute almonds until they just start to brown, then add lemon juice and a dash of Tabasco. Plate fish fillets, pour the Amandine mixture over the center of each portion and garnish with parsley.
SOLE ALMONDINE
Steps:
- Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
- Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
- Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.
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