Sole Supreme Recipes

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.

SOLE WITH SHRIMP SAUCE

Steps:

• Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.

SOLE SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a shallow baking dish that is big enough to accommodate all the fish.
• Slice the frozen spinach souffle into 4 equal pieces. Wrap a fillet around each piece, and place seam side down in prepared baking dish. Pour undiluted soup over the fish, and sprinkle with small shrimp, Parmesan cheese, and paprika.
• Bake for 30 to 40 minutes, or until a fork can be easily inserted into the souffle.

SOLE SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a shallow baking dish that is big enough to accommodate all the fish.
• Slice the frozen spinach souffle into 4 equal pieces. Wrap a fillet around each piece, and place seam side down in prepared baking dish. Pour undiluted soup over the fish, and sprinkle with small shrimp, Parmesan cheese, and paprika.
• Bake for 30 to 40 minutes, or until a fork can be easily inserted into the souffle.

SESAME SOLE

Steps:

• In a bowl, combine the mustard, tomato paste, tarragon and salt; spread on both sides of fillets. Place buttermilk in a shallow bowl. In another shallow bowl, combine sesame seeds and flour. Dip fillets in buttermilk, then coat with sesame seed mixture. Refrigerate for 30 minutes., In a large skillet, heat oil over medium-high heat; fry fillets for 3-4 minutes on each side or until fish flakes easily with a fork.