Sauteed Fillet Of Sole With Fresh Tomato And Ginger Sauce Recipes

TOMATO-TOPPED SOLE

Steps:

• In a small skillet, saute onion in oil until tender. Transfer to a greased 1-qt. baking dish. Place fillet over onions. Sprinkle with salt and pepper. Top with tomato slices. Combine butter and garlic powder; pour over tomato. Sprinkle with parsley. , Bake, uncovered, at 350° for 14-18 minutes or until fish flakes easily with a fork.

SAUTEED FILLET OF SOLE WITH FRESH TOMATO AND GINGER SAUCE

Steps:

• Place tomatoes in boiling water for about 10 seconds. Drain, and pull away skins; remove cores. Cut tomatoes crosswise and into 1/4-inch cubes.
• Heat olive oil in saucepan, add shallots and garlic. Cook briefly. Do not brown. Add tomatoes, ginger, cumin, and salt and pepper to taste. Bring to a boil and simmer 5 minutes.
• Place tomato mixture in a blender. Add 1 tablespoon butter, and blend quickly to a fine texture. Check seasoning; transfer to small saucepan and keep warm.
• Meanwhile, sprinkle fillets with salt and pepper to taste. Pour milk into a shallow bowl; put the flour on a dish. Dredge each fillet with flour, patting so flour adheres and shaking to remove excess.
• Heat vegetable oil in a large nonstick skillet over medium-high heat. Place as many fillets in the pan as will fit in one layer without crowding.
• Brown fillets thoroughly on one side; turn, and brown on other side. Cooking will take about 2 minutes on each side, depending on the thickness of the fillets. Do not overcook.
• Divide tomato mixture equally among four warm serving plates. Place fillets over tomatoes, and keep warm.
• While the pan is still warm, wipe it out with a paper towel and return it to medium-high heat. Add the remaining butter, and cook until hazelnut brown. Add lemon juice, and pour equally over each serving. Top with basil or parsley.

PAN-SAUTEED SOLE

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.

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.

STEAMED GINGER SOLE WITH LEMON SOY SAUCE

Steps:

• Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add the scallion whites to the sauce.
• Mix the scallion greens with the ginger in another small bowl.
• Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern). Cut the fillets lengthwise along the natural seam that runs down the center of each piece. Lightly season the skin-side of the fish with salt and pepper. Then scatter the scallions and ginger on top. Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside. Secure with a toothpick if desired.
• Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Lay the Napa leaves in a bamboo or collapsible steamer. Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around. Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes. Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more.
• Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce. Serve.

MEDITERRANEAN SOLE

Steps:

• Preheat oven to 400°. Place each fillet on a piece of heavy-duty foil or parchment (about 12 in. square). Sprinkle fillets with pepper; top with lemon slices. Drizzle with wine and 1 tablespoon oil., In a small bowl, combine tomatoes, olives, capers, lemon juice, garlic and remaining 1 tablespoon oil; spoon over fillets. Fold foil or parchment around fish, sealing tightly., Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open packets carefully to allow steam to escape. Sprinkle with parsley.

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE

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.

SAUTEED SOLE WITH LEMON

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.

BAKED SOLE WITH A LEMON GINGER SAUCE

Steps:

• Spray a medium baking pan with cooking spray. Set aside.
• Rinse fish with cold water and pat dry with paper towels. Sprinkle with salt and pepper. Roll up fish and place seam side down in baking pan. Bake at 425 for 15 - 20 minutes, until fish is cooked through and flakes easily.
• While fish is cooking, prepare sauce. Combine lemon juice, broth, sugar, ginger, cornstarch, lemon zest and garlic in a small saucepan. (this can be done in advance) Cook over medium high heat until mixture is bubbly and has thickened.
• Arrange fillets over serving plates and drizzle with sauce.

SOLE STEAMED WITH TOMATO-LEEK SAUCE

Steps:

• Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
• Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.