Baked Sole Cornwall Recipes

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LEMON SOLE

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 main course servings

Number Of Ingredients 8



Lemon Sole image

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.

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

BAKED SOLE CORNWALL

Make and share this Baked Sole Cornwall recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9



Baked Sole Cornwall image

Steps:

  • Season the fish both inside and out with salt and pepper.
  • Heat the oil in a frying pan; slice the onions coarsely in rings and soften them in the oil for about 10-15 minutes, without allowing them to brown.
  • Put half the onions over the bottom of an ovenproof dish and lay the fish on top.
  • Slice the tomatoes and lay them over the fish.
  • Now spread the onions on top and sprinkle the oil (in which they were softened) over everything.
  • Add the parsley and lemon juice.
  • Season again lightly and cover the fish with kitchen foil.
  • Bake at 180°C/ 350°F/ Gas Mark 4 for 30 minutes for small filets, 35-40 minutes for larger filets.
  • Serve as it is, in the dish.

Nutrition Facts : Calories 98.7, Fat 3.7, SaturatedFat 0.5, Sodium 9.9, Carbohydrate 16, Fiber 3, Sugar 8, Protein 2.1

4 small sole, filets about 1 pound total weight,cleaned and scaled
salt
fresh ground pepper
1 tablespoon sunflower oil
4 onions
4 tomatoes
3 sprigs fresh parsley
1 tablespoon water
1 dash lemon juice

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