BROILED SOLE PARMESAN
This recipe is equally great for company or a weekday meal. It's fast and easy to make. The Parmesan cheese compliments the delicate flavor of the sole.
Provided by MMers
Categories Broil/Grill
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat broiler.
- In medium bowl, stir together all ingredients except fish and lemon juice.
- Place sole fillets on broiler pan; sprinkle with lemon juice.
- Broil 3-4 inches from heat until fish flakes with a fork (about 3-5 minutes).
- Spread Parmesan mixture over fillets and broil until bubbly and golden brown (3-5 minutes).
BROILED SOLE WITH PARMESAN-OLIVE TOPPING
Make and share this Broiled Sole With Parmesan-Olive Topping recipe from Food.com.
Provided by KateL
Categories Greek
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat a broiler pan with nonstick spray. Preheat the broiler.
- In a small food processor, pulse the garlic until finely chopped.
- Add the olives and pulse until chopped.
- Add the broth, Parmesan cheese and bread crumbs and pulsed until nearly smooth.
- Arrange the fish on the broiler pan in a single layer. Spread the paste over each fish fillet in a thin layer.
- Broil for 4 minutes, or until the fish flakes easily. Do not turn the fillets while cooking.
BROILED SOLE WITH MUSTARD SAUCE
Make and share this Broiled Sole With Mustard Sauce recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 19m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Coat a baking sheet with nonstick cooking spray.
- Arrange fillets so they don't overlap.
- In a small bowl, combine the mayonnaise, mustard, parsley, and pepper and mix thoroughly.
- Spread the mixture evenly over the fillets.
- Broil 3 to 4 inches from the heat for 4 minutes until fish flakes easily with a fork.
- Arrange fillets on a serving platter, garnish with lemon wedges, and serve.
Nutrition Facts : Calories 87.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 51.1, Sodium 393.6, Carbohydrate 1.6, Fiber 0.6, Sugar 0.4, Protein 14.5
GRILLED LEMON SOLE WITH DUMPLINGS & LEMON SAUCE
Great British Menu chef Nathan Outlaw creates a wonderfully light but full-flavoured dish using the best Cornish produce
Provided by Good Food team
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 17
Steps:
- For the dumplings, heat oven to 200C/180C fan/gas 6. Score around the middle of the potatoes, then bake them in their skins for about 1 hr or until soft. Halfway through, rub the whole garlic with a little oil, then roast with the potatoes for 25-30 mins until soft.
- Let the potatoes and garlic cool slightly. Halve and scoop out the flesh from the potatoes (you need 300g). Push through a ricer, or mash well. Peel the garlic, push the flesh through a fine sieve, then gently fold into potatoes with the Parmesan and egg yolk, but don't overwork the mixture. Carefully fold in the flour, 2 tsp oil, the capers, parsley and some seasoning, then gently work the dough into a ball.
- Bring a large pan of water to the boil. Place the dough on a work surface. Divide into 28 pieces, then shape into small balls (about half the size of a golf ball). Blanch (in batches) in the boiling water for about 2 mins or until the dumplings rise to the surface. Remove with a slotted spoon and leave to dry on a clean tea towel. (To prepare 1-2 hrs ahead before frying, remove the dumplings from the boiling water, then place them in a bowl of iced water. When cold, transfer to a tea towel to dry. Coat in a little of the extra oil in a large shallow dish to prevent them sticking together.)
- For the sauce, whisk the egg yolk, lemon zest and 1 tbsp juice in a small bowl. Slowly pour in the oil in a thin, steady stream, whisking continuously, until you have a thick-ish mayonnaise. Whisk in the cream, then pour in enough of the fish stock to give a consistency that will coat the back of a spoon. Taste and season with salt, pepper and more lemon juice if needed. Chill until ready to serve. Will keep in the fridge for up to 2 days.
- When ready to serve, heat the grill to high. Lay the fish on 2 well-oiled baking trays and score the skin a few times. Brush a little oil over each fish and season. Grill for about 10 mins, without turning, until the flesh comes easily away from the bone.
- While the fish cooks, fry the dumplings. Heat 1-2 tbsp olive oil in a non-stick frying pan. Fry the dumplings, turning often, until golden brown. Remove with a slotted spoon and drain on kitchen paper. Keep warm. Bring a pan of water to the boil, cook the samphire for 2 mins, then drain. Gently warm the lemon sauce in a pan, then add the spinach and parsley and allow to wilt. Place some samphire on each plate, lay the fish on top and season with sea salt flakes. Arrange the dumplings in a small pile and pour a little sauce around the fish. Serve the remaining sauce separately.
Nutrition Facts : Calories 897 calories, Fat 72 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.09 milligram of sodium
BROILED SOLE FILLETS WITH GARLIC HERB SAUCE
Make and share this Broiled Sole Fillets With Garlic Herb Sauce recipe from Food.com.
Provided by swirlycinnacakes
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the broiler.
- Grease a baking sheet.
- Whisk together the oil, lemon juice, garlic and parsley in a small bowl.
- Season to taste with salt and pepper.
- Arrange the fillets on the prepared baking sheet.
- Drizzle with some of the flavored oil.
- If the fillets are less than 1/4 inch thick, broil for 2 to 4 minutes, until the fish is firm and barely cooked through.
- If the fillets are thicker, broil for 8 to 10 minutes per inch of thickness.
- Serve hot.
BROILED SOLE IN LIGHT CREAM SAUCE
From "The South Beach Diet" copyright 2003. Phase Two recipe. I have heard that the "White Wine Worcestershire Sauce" has been re-marketed and is now called "Chicken Marinade."
Provided by WendyMaq
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the spread in a medium saucepan.
- Whisk in the Worcestershire sauce, bring it to a boil and reduce the sauce slightly.
- Stir in the half & half and keep warm.
- Meanwhile, preheat the broiler and place the fish on an unheated rack in a broiler pan.
- Broil 4-6" from heat and for 2-6 minutes or until fish flakes easily.
- Remove fish to a serving platter and spoon the sauce over the fish.
Nutrition Facts : Calories 123.1, Fat 3.4, SaturatedFat 0.8, Cholesterol 74.1, Sodium 504.4, Carbohydrate 1.4, Sugar 0.8, Protein 20.6
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