Breaded Fillets Of Sole Recipes

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.

Steps:

• Arrange fish on foil lined greased rimmed baking sheet.
• Stir together coriander black bean and garlic sauce and garlic.
• Spoon over fish.
• Roast in 450f degree oven until fish flakes easily when tested, 12 to 15 minutes.
• Serve sprinkled with green onions.

Steps:

• Sprinkle the fillets on both sides with salt and pepper.
• Peel the tomatoes and cut them in half crosswise. Squeeze gently to remove the seeds. Cut each tomato half into thin, half-inch slices. Set aside.
• Beat together the egg and melted butter. Pour the mixture into a flat dish.
• Put the bread crumbs in a flat dish.
• Dip the fillets, one at a time, into the egg mixture to coat well.
• As the fillets are coated with egg, dip them in the bread crumbs to coat well. Tap the the fillets with the side of a kitchen knife to help the crumbs adhere.
• Heat the oil in a skillet, preferably Teflon-coated, until it is very hot and almost smoking. Add two fish fillets and cook 1 1/2 minutes on one side, then turn and cook the same amount on the other. Transfer the fillets to a warm serving dish.
• Cook the second pair of fillets and transfer them to the dish.
• Heat the two tablespoons butter in a skillet. Add the shallots, tomatoes, salt and pepper. Cook, stirring and shaking the skillet, about two minutes. Add the vinegar and toss.
• Spoon equal portions of the tomato sauce over each fillet. Sprinkle with chopped parsley and serve.

Steps:

• Place fillets in a greased baking dish.
• Combine rosemary, wine, lemon juice and pour over the fish.
• Top with scallions and mushrooms.
• Cover with aluminum foil.
• Bake in preheated 350-degree oven for about 15 minutes or until flaky.
• Sprinkle with parsley and season with salt and pepper.