Sole Provencal Recipes

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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.

CLASSIC SOLE MEUNIèRE



Classic Sole Meunière image

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

Fish:
1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter
Sauce:
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Lemon wedges

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 PROVENçALE



Sole Provençale image

Enjoy French-style seafood dinner tonight - cook sole fillets with vegetables in a skillet in just 30 minutes, using this recipe!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 2

Number Of Ingredients 10

1/2 cup sliced fresh mushrooms (about 1 oz)
2 tablespoons dry white wine or nonalcoholic white wine
2 teaspoons tomato paste
1 medium tomato, chopped (3/4 cup)
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/2 lb thin sole fillets, cut into 2 serving pieces
2 teaspoons canola oil

Steps:

  • In 1-quart saucepan, heat mushrooms, wine, tomato paste, tomato, onion, garlic and half of the thyme to boiling; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until slightly thickened.
  • Meanwhile, sprinkle salt and remaining thyme over fish fillets; roll up fillets. In 8-inch nonstick skillet, heat oil over medium-high heat. Cook rolled fish, seam side down, in oil 4 to 5 minutes, turning as needed, until lightly browned on all sides.
  • Top fish with tomato mixture; reduce heat to low. Cover; cook 5 minutes longer or until fish flakes easily with fork.

Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g

SOLE PROVENCAL



Sole Provencal image

Make and share this Sole Provencal recipe from Food.com.

Provided by CJAY8248

Categories     < 60 Mins

Time 50m

Yield 1 lb. fish, 4 serving(s)

Number Of Ingredients 10

1 cup chopped onion
1/2 cup diced celery
1/4 cup oil
1 (16 ounce) can tomatoes
2 tablespoons chopped parsley
2 bay leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 lb sole fillet
flour

Steps:

  • In a large skillet, saute onion and celery in oil, until tender. Add tomatoes, parsley, bay leaves, salt and pepper. Cover and simmer gently for 20 minutes. Add sole fillets and continue cooking for 10 minutes; or until fish flakes easily with a fork. Remove fish to a warm platter. If thicker sauce is desired, add a small amount of flour and cook until mixture is thickened and starts to boil.

Nutrition Facts : Calories 263.9, Fat 15.3, SaturatedFat 2.2, Cholesterol 54.4, Sodium 836.7, Carbohydrate 9.1, Fiber 2.2, Sugar 5, Protein 22.9

PROVENCAL SAUCE FOR DOVER SOLE



Provencal Sauce for Dover Sole image

Clipped on newspaper type of paper but I can't figure which paper or any details for the source. My DH loves Dover sole and flounder works too. Sauce yields 2 cups.

Provided by Oolala

Categories     European

Time 25m

Yield 2 cups, 2-4 serving(s)

Number Of Ingredients 16

1 lb dover sole
salt, to taste
pepper, to taste
grapeseed oil, as needed
Wondra Flour, as needed
2 garlic cloves, minced
1 shallot, minced
3 tablespoons extra virgin olive oil
1/2 pint tomatoes, can use grapes, even pears, quartered
1 teaspoon tomato paste
2 ounces white wine
8 ounces vegetable broth
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chiffonade

Steps:

  • For fish: Preheat oven to 375°F and heat large oval sauté pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce.
  • For sauce: Heat sauté pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
  • Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
  • Add vegetable broth and season with salt and pepper. Finish with fresh herbs.

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