Mykonos Fillet Of Sole Recipes

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LEMON SOLE



Lemon Sole image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 main course servings

Number Of Ingredients 8

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.

MYKONOS FILLET OF SOLE



Mykonos Fillet of Sole image

From a magazine. I had it in my collection. The note says NOT to use fresh bread crumbs since in this recipe it won't be as good as with fine, dry bread crumbs.

Provided by Oolala

Categories     Lemon

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs lemon sole fillets (4 pieces)
1 lemon, thinly sliced
1/4 cup dry white wine
3/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup whole milk
3/4 cup fine dry breadcrumb
1 large garlic clove, minced
2 tablespoons fresh parsley, chopped
1/4 teaspoon black pepper
4 tablespoons olive oil
1 tablespoon unsalted butter

Steps:

  • Put oven rack in middle position and preheat oven to 200 degrees F.
  • Combine fish, half of the lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.
  • Meanwhile, whisk together egg, milk, and another 1/4 teaspoon salt in a shallow bowl.
  • In another shallow bowl, stir together bread crumbs, garlic, parsley, pepper, remaining 1/4 teaspoon salt.
  • When fish is done marinating, dip fish pieces, one at a time, in egg mixture, letting excess drip off, then dredge in bread crumb mixture, shaking off excess. Transfer to a sheet of waxed paper, arranging fish in one layer.
  • Heat 2 tablespoons oil and 1/2 tablespoon butter in a 12" non-stick skillet over moderately high heat until hot but not smoking. Fry 2 pieces of fish, turning over once, until golden and just cooked through, 4-5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tablespoons oil and the remaining 1/2 tablespoon butter in the same manner.
  • Serve fish with remaining lemon slices.

Nutrition Facts : Calories 478.6, Fat 22, SaturatedFat 5.3, Cholesterol 170.9, Sodium 795, Carbohydrate 19.1, Fiber 2.3, Sugar 2.3, Protein 48

EASY SOLE MEUNIERE



Easy Sole Meuniere image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

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.

MYKONOS FILLET OF SOLE



Mykonos Fillet of Sole image

Categories     Milk/Cream     Egg     Fish     Fry     Super Bowl     Quick & Easy     White Wine     Winter     Poker/Game Night     Pan-Fry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

2 lemon sole fillets (2 lb total), each cut in half crosswise
1 lemon, thinly sliced
1/4 cup dry white wine
3/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup whole milk
3/4 cup fine dry bread crumbs
1 large garlic clove, minced
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
4 tablespoons olive oil
1 tablespoon unsalted butter

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Combine fish, half of lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.
  • Whisk together egg, milk, and 1/4 teaspoon salt in another shallow dish. Stir together bread crumbs, garlic, parsley, pepper, and remaining 1/4 teaspoon salt in a shallow bowl.
  • Dip fish pieces, 1 at a time, in egg mixture, letting excess drip off, then dredge in bread-crumb mixture, shaking off excess. Transfer to a sheet of wax paper, arranging fish in 1 layer.
  • Heat 2 tablespoons oil and 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry 2 pieces of fish, turning over once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tablespoons oil and 1/2 tablespoon butter in same manner. Serve fish with remaining lemon slices.

BREADED FILLETS OF SOLE



Breaded Fillets of Sole image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 small fillets of sole, flounder or fluke, about 1 1/2 pounds
1 egg
Salt and freshly ground pepper to taste
3 tablespoons water
1 tablespoon plus 1/3 cup peanut, vegetable or corn oil
1/2 cup flour
3 cups fresh bread crumbs
3 tablespoons butter
Juice of 1 lemon

Steps:

  • Put the fillets on a flat surface. There may be a small bone line running partly down the center of each fillet. If so, cut on both sides and discard it.
  • Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
  • Put the flour in a flat dish and toss the fillets in it. Shake off excess.
  • Put bread crumbs in a flat dish.
  • Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
  • Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding. Cook until golden brown on one side, about one and one-half to two minutes. Turn and cook about one and one-half minutes on the second side. The cooking times will depend on the thickness of the fish. It may be necessary to add more oil if it disappears. As the fillets are cooked transfer them to a warm serving platter. Continue cooking until all the fillets are done.
  • Pour off the oil from the skillet and wipe it out with paper towels.
  • Put the butter in the skillet and swirl it around over high heat until it starts to foam. Continue cooking until it starts to become hazelnut brown. Pour this over the fish. Sprinkle the fish with the lemon juice and serve.

Nutrition Facts : @context http, Calories 841, UnsaturatedFat 26 grams, Carbohydrate 72 grams, Fat 40 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams

SOLE FILLETS IN LEMON BUTTER



Sole Fillets in Lemon Butter image

This is such a speedy, no-fuss and delicious way to prepare fish. My son started requesting this "fish with crackers" as a little boy, and he still asks for it as an adult today. -Barbara Sharon, Plymouth, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 sole fillets (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter, melted
1/2 cup minced fresh parsley
1 tablespoon lemon juice
1/4 cup crushed butter-flavored crackers
1/2 teaspoon paprika

Steps:

  • Place the sole in an ungreased microwave-safe 11x7-in. dish; sprinkle with salt and pepper. Cover and microwave on high for 3-4 minutes. , In a small bowl, combine the butter, parsley and lemon juice; pour over fillets. Sprinkle with cracker crumbs. Microwave, uncovered, for 3-4 minutes or until fish flakes easily with a fork. Sprinkle with paprika.

Nutrition Facts : Calories 213 calories, Fat 11g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 377mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE



Easy Pan Fried Sole Fish With Lemon-Butter Sauce image

This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper.

Provided by Kittencalrecipezazz

Categories     Brunch

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

8 sole fillets
1/2 cup flour
1/2 teaspoon seasoning salt (or use white salt, or to taste)
1/4 teaspoon black pepper (or to taste)
7 tablespoons butter
1/4 cup fresh lemon juice
2 tablespoons chopped fresh parsley

Steps:

  • Mix the flour with seasoned salt and pepper in a shallow dish.
  • Dredge the fish fillets in the flour mixture.
  • Heat a large skillet over high heat.
  • Add in about 3 tablespoons butter to the hot skillet.
  • Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
  • Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
  • Season the sauce with salt and pepper.
  • Pour the warm sauce over the fish.
  • Serve immediately.

PAN-SAUTEED SOLE



Pan-Sauteed Sole image

We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Tilapia works well, too. Serve it with steamed new potatoes and sauteed spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 10m

Number Of Ingredients 5

2 fish fillets, such as lemon sole
Salt
Wondra flour, for dusting
1 1/2 tablespoons butter
5 thin lemon slices

Steps:

  • Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.

Nutrition Facts : Calories 220 g, Protein 27 g, SaturatedFat 6 g

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Top Asked Questions

How to cook steak sole fillets?
Directions. 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.
How do you cook sole filet mignon without a Tong?
Don’t use tongs – sole filets are delicate and need to be turned with a spatula. Cook for another 2 minutes and place each one on a serving plate. Cover with foil to keep warm while you make the sauce. Add the rest of the butter to the skillet, along with the lemon juice and half the parsley.
What do you put on baked sole fillet?
Simple Baked Sole fillet, Spiced Mediterranean-style and baked in a buttery lime sauce. Green onions, dill, and capers are welcomed additions here! 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.
How do you cook sole fish in a skillet?
Heat oil in a large skillet. Place sole filets in skillet and cook until golden brown. This should only take 2 minutes per side. Instead of frying, sole can also be baked at 350 degrees on a baking sheet for 20 minutes. Remove fish and allow to drain on a paper towel.

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