Healthy Zingy Lemon Sole Recipes

LEMON SOLE

Lemon Sole image

Provided by Food Network Kitchen

Time 25m

Yield 4 main course servings

Number Of Ingredients 8

Ingredients

Four 4-ounce skinless sole or flounder fillets
Kosher salt and freshly ground black pepper
Flour for dredging
5 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
1 teaspoon minced flat-leaf parsley leaves
1 teaspoon minced fresh thyme leaves

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.

HEALTHY, ZINGY LEMON SOLE.

Healthy, Zingy Lemon Sole. image

Lemon Sole marinated in lime juice, garlic, olive oil. Topped with slices of lemon, lime, fresh mango and sprinkled with fresh pomegranate.

Provided by tosey

Time 30m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

First, place lemon sole in shallow casserole dish.
Add olive oil, lemon juice and chopped garlic.
Arrange alternate slices of fresh lemon, lime and mango. (As shown in the picture)
Sprinkle on the pomegranate, freshly chopped chives and season to taste.
Allow to marinate in fridge for at least one hour.
Place in preheated oven, 180 degrees for 15 - 20 minutes.
Serve with baby new potatoes and leafy vegetables.

WEDDING CAKE - ZINGY LEMON

Wedding cake - zingy lemon image

Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist

Provided by Jane Hornby

Categories Dessert, Treat

Time 2h30m

Number Of Ingredients 8

Ingredients

350g unsalted butter , softened
350g golden caster sugar
6 eggs , beaten
140g plain flour
280g self-raising flour
zest of 4 lemons , juice of 3 (about 100ml/3½fl oz)
zest and juice 2 lemons
100g golden caster sugar

Steps:

Heat oven to 160C/fan140C/gas 3. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
Once the cake is out of the oven, leave to cool until it's just warm, then use a skewer to poke holes down to the bottom all over the cake. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.

Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 0.17 grams sugar, Fiber 20 grams fiber, Protein 4 grams protein

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