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.
THE NICEST TRAY-BAKED LEMON SOLE
Beautifully light and tasty, this simple lemon sole recipe is a winner with any flat fish.
Provided by Jamie Oliver
Categories Healthy meals Jamie's Dinners Dinner Party Fruit Mains Baking
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish's juices come out.
- Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top - top to tail.
- Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they're done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
- Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!
Nutrition Facts : Calories 366 calories, Fat 13.6 g fat, SaturatedFat 3.1 g saturated fat, Protein 55.5 g protein, Carbohydrate 5.2 g carbohydrate, Sugar 3.5 g sugar, Sodium 1.5 g salt, Fiber 1.5 g fibre
LEMON SOLE
Light and delicious as the star of your main course, this quick-to-prepare sole features a buttery, herbaceous lemon sauce.
Provided by Food Network Canada
Categories fish
Time 25m
Yield 4 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.
RUNNER BEAN TORTILLA WITH TOMATO SALAD
Swap potatoes for runner beans to make a fresh-tasting, healthy tortilla and serve with a tomato, red onion and basil salad to get three of your five-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Bring a pan of water to the boil, add the beans and cook for 5 mins or until just tender, then drain.
- Beat the eggs in a bowl with the lemon zest, garlic, olives and some pepper, then stir in the beans. Heat the oil in a 23cm non-stick frying pan. Pour in the egg mixture and gently stir for the first couple of mins so that you see the egg cooking and the raw egg flowing into the base of the pan as you move it. Leave to firm up for a few mins, then turn off the heat, cover and leave for 5 mins so that any raw egg on top cooks through.
- Put the lemon juice in a bowl and add the onion. Toss well, then add the tomatoes, basil and rocket (if using). Serve with wedges of tortilla, dusted with some parmesan if you like.
Nutrition Facts : Calories 214 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
BAKED LEMON SOLE WITH LEMON & CAPER PASTE
Small whole fish like lemon or Dover sole make perfect individual portions in this special seafood supper for two
Provided by Tom Kerridge
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- First, make the caper paste. Blend the ingredients in a blender or small food processor for 2 mins until you have a smooth-ish purée (if using a food processor, you might need to scrape down the sides once or twice with a spatula). Transfer to a small bowl, cover with cling film and place in the fridge until needed. Can be made 2 days ahead and chilled.
- Heat oven to 220C/200C fan/gas 7. Scatter the lemon zest, lemon thyme and shallots onto a baking tray or ovenproof dish. Sprinkle the fish lightly with salt and put it on top of the shallots, skin-side up. Place pieces of butter on each fish and pour in 200ml water - this will steam the fish and keep it juicy.
- Put the fish and the prepared tray of potatoes (see recipe in Goes well with) in the oven at the same time and bake both for 10 mins, basting the fish halfway through. While the fish cooks, wilt the greens (see recipe in Goes well with) and take the caper paste out of the fridge to come to room temperature.
- Take the fish out of the oven and baste it one last time, then use a cook's blowtorch to char the skin, if you like. Transfer the fish to a serving plate with some of the shallots and lemon zest. Spoon a little of the caper paste over the fish and serve immediately with the new potatoes and wilted spring greens.
Nutrition Facts : Calories 967 calories, Fat 93 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.9 milligram of sodium
RUNNER BEANS WITH ROCKET & PARMESAN
This light green salad with walnuts and Italian cheese makes a versatile side dish or starter. Add prosciutto for extra wow factor.
Provided by Barney Desmazery
Categories Side dish, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Mix the olive oil with the lemon juice, season and set aside. Boil a large pan of salted water, then cook the beans for about 8 mins until tender. Drain well and leave to cool a little.
- Toss the beans with half the dressing, the walnuts and rocket. Place in a serving dish and scatter with the Parmesan, then drizzle over the remaining dressing.
Nutrition Facts : Calories 242 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
More about "lemon sole with runner beans recipes"
LEMON SOLE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
JAMIE OLIVER | OFFICIAL WEBSITE FOR RECIPES, BOOKS, TV SHOWS AND ...
From jamieoliver.com
FILLET OF SOLE WITH CRISPY FRESH BREADCRUMBS - THE ENGLISH KITCHEN
From theenglishkitchen.co
LEMON SOLE WITH RUNNER BEANS - TRADITIONAL RECIPES - 2023
From ng.qazvin.net
FISH RECIPES - LEMON SOLE WITH RUNNER BEANS INGREDIENTS... | FACEBOOK
From facebook.com
LEMON SOLE WITH RUNNER BEANS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON SOLE WITH RUNNER BEANS | FISH RECIPES | JAMIE OLIVER
From pinterest.co.uk
LEMON SOLE WITH ITALIAN BEAN SALAD RECIPES | GOODTO
From goodto.com
LEMONY GREEN BEANS | VEGETABLES RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
LEMON SOLE RECIPE: HOW TO COOK LEMON SOLE - 2023 - MASTERCLASS
From masterclass.com
RUNNER BEAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THE BEST WAY TO PREPARE AND COOK RUNNER BEANS
From thedailymeal.com
LEMON SOLE RECIPE | UNION STREET CAFE - GORDON RAMSAY RECIPES
From gordonramsayrestaurants.com
LEMON SOLE WITH RUNNER BEANS | FISH RECIPES | JAMIE OLIVER
From pinterest.co.uk
RUNNER BEANS WITH LEMON AND GARLIC CRUMBS - RHS GARDENING
From rhs.org.uk
GARLICKY RUNNER BEANS RECIPE | BON APPéTIT
From bonappetit.com
CRISPY COCONUT, ASPARAGUS AND GREEN BEAN SALAD RECIPE
From cooking.nytimes.com
LEMON SOLE | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love