EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE
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
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.
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.
PAN-SAUTEED SOLE
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
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
SOLE IN HERBED BUTTER
This recipe is requested often in my family. I don't mind making it often..it's easy to prepare and it is ready in minutes.-Marilyn Paradis, Woodburn, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, dill, onion powder, garlic powder, salt if desired, and pepper. , In a large skillet, heat butter mixture over medium heat until melted, 1-2 minutes. Add the sole; cook until fish just begins to flake easily with a fork, 2-3 minutes on each side. If desired, garnish with dill and lemon.
Nutrition Facts : Calories 176 calories, Fat 11g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 509mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
CLASSIC SOLE MEUNIèRE
Provided by Molly Wizenberg
Categories Fish Dinner Butter Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- For fish:
- Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
- Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
- For sauce:
- Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
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
BREADED FILLETS OF SOLE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
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
More about "skillet sole recipes"
CRISPY PAN-FRIED SOLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 20 minsServings 4Calories 424 per serving
- Beat eggs in a shallow bowl. Combine next four ingredients in another bowl. Turn pieces of fish in crumbs, then in eggs and again in crumbs, patting on crumbs.
- Heat 1 Tbsp. each oil and butter in a 12-inch nonstick skillet over medium-high heat. When butter is melted, add 2 pieces of fish and cook, turning once, until golden, about 6 minutes. Add remaining oil and butter to pan and repeat with remaining fish.
JULIA CHILD'S FILET OF SOLE - FRAMED COOKS
From framedcooks.com
BAKED SOLE FILLET RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY AND COMFORTING SKILLET DINNERS | ALLRECIPES
From allrecipes.com
EASY SOLE MEUNIèRE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
10 BEST SOLE FISH FILLET RECIPES | YUMMLY
From yummly.com
OVEN BAKED SOLE WITH LEMON SAUCE - MAGIC SKILLET
From magicskillet.com
FILET OF SOLE RECIPES | LOVETOKNOW
From cooking.lovetoknow.com
SKILLET POTATOES WITH FISH PUTTANESCA - COOKING ON THE …
From cookingontheweekends.com
FILLET OF SOLE WITH LEMON-WINE PAN SAUCE / JILL …
From jillhough.com
EASY SOLE RECIPES | FOOD & WINE
From foodandwine.com
PAN FRIED SOLE FISH FILLET RECIPE – MELANIE COOKS
From melaniecooks.com
HEALTHY SOLE RECIPES | EATINGWELL
SEARED SOLE FILLET WITH LEMON AND ANCHOVY …
From ricardocuisine.com
BAKED SOLE WITH MEDITERRANEAN SAUCE - THE HUNGRY BITES
From thehungrybites.com
CLASSIC SOLE MEUNIèRE RECIPE | BON APPéTIT
From bonappetit.com
10 BEST FILET SOLE RECIPES | YUMMLY
From yummly.com
BEST BAKED LEMON SOLE FILLETS RECIPE - MAGIC SKILLET
From magicskillet.com
SOLE WITH LEMON CREAM RECIPE - RECIPES.NET
From recipes.net
QUICK AND EASY SAUTEED FILET OF SOLE – 20 MINUTES MAX - POPPOP …
From poppopcooks.com
MCCORMICK & SCHMICK'S PARMESAN CRUSTED SOLE RECIPE - SECRET …
From secretcopycatrestaurantrecipes.com
PAN-SEARED LEMON SOLE RECIPE | MYRECIPES
From myrecipes.com
LEMON AND PARSLEY FILET OF SOLE - SIMPLE - POPPOP COOKS
From poppopcooks.com
29 SKILLET RECIPES, MEALS AND DINNER IDEAS - FOOD.COM
From food.com
QUICK PAN-FRIED DOVER SOLE - WHAT A GIRL EATS
From whatagirleats.com
PAN-FRIED SOLE FILLET - GREEN HEALTHY COOKING
From greenhealthycooking.com
PAN SEARED LEMON SOLE RECIPE - FOOD NEWS
From foodnewsnews.com
PAN FRIED SOLE WITH LEMON - WHAT'S GABY COOKING
From whatsgabycooking.com
PAN-SEARED LEMON SOLE RECIPE | REAL SIMPLE
From realsimple.com
CLASSIC SOLE MEUNIéRE - KARISTA BENNETT
From karistabennett.com
BEST LEMON SOLE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BLACKENED SOLE RECIPE - THE TOP MEAL
From thetopmeal.com
25+ EASY ONE SKILLET MEALS – THE KITCHEN COMMUNITY
From thekitchencommunity.org
28 CHICKEN SKILLET RECIPES FOR EASY DINNERS - INSANELY GOOD
From insanelygoodrecipes.com
SOLE RECIPES | ALLRECIPES
From allrecipes.com
DOVER SOLE WITH CARAMELIZED ONIONS IN A SKILLET | GIANGI'S KITCHEN
From giangiskitchen.com
50 SKILLET DINNER RECIPES THAT WILL ROCK YOUR WORLD
DOVER SOLE MEUNIèRE RECIPE - RECIPES.NET
From recipes.net
SKILLET SOLE - IFCSEAFOOD
From ifcseafood.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