FILLETS OF SOLE IN WHITE WINE
This is from my Dutch cook book. It's very simple and tastes great. A quick week night meal. I would use a nice Pinot Grigio wine - use a cup for the recipe, and save the rest to serve with dinner.
Provided by PanNan
Categories Dutch
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Salt the fillets and place them in a greased ovenproof dish.
- Add the wine, 3 tbsp of butter and the chopped mushrooms.
- Cover and bake 20 minutes in a 350 oven.
- Make the sauce: melt the butter in a sauce pan, add the flour and stir.
- Pour the juices from the baked fish into the butter/flour mixture.
- Stir and simmer a couple of minutes.
- Pour the sauce over the fish and serve.
FILLET OF SOLE IN WHITE WINE
Make and share this Fillet of Sole in White Wine recipe from Food.com.
Provided by Barb G.
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Wash and dry fillets and season with salt and pepper.
- Arrange fillets in a buttered baking dish in a single layer and sprinkle with the green onions, melted butter, wine, parsely, thyme, and bay leaves.
- Cover with greased paper facing down, then cover dish and bake 20 minutes.
- Carefully remove fillets from baking dish.
- Strain pan juices into a small saucepan, add 1 tablespoon butter,and let melt.
- Blend in the flour, add the cream, and cook 4 minutes.
- Pour over fish and serve.
POACHED FILLET OF SOLE
Make and share this Poached Fillet of Sole recipe from Food.com.
Provided by spritzker
Categories Low Cholesterol
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.
- Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the filets. Reduce the heat and simmer, until partially cooked, about 3 minutes.
- Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce.
- Per Serving: Calories 254; Fat 7g (sat 1g); Cholesterol 68mg; Sodium 132mg; Carbs 13g; Fiber 2g; Protein 29g; Calcium 64mg.
- This is good with brown rice and a salad.
Nutrition Facts : Calories 398.1, Fat 14.1, SaturatedFat 2.4, Cholesterol 102.2, Sodium 696.1, Carbohydrate 26.8, Fiber 3.5, Sugar 8, Protein 32.6
SOLE IN WHITE WINE AND BUTTER SAUCE
This is extremely quick and easy. I have left off the sauce and the breading/crust still works nicely for most fish, including whiting, flounder, salmon, or tilapia. Matzah meal can be substituted for the breading and if you don't have seasoned crumbs you can just add a bit of garlic salt and whatever flavors seem tasty to you at the moment.
Provided by baezus
Categories Kosher
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
- Place melted butter in a shallow bowl. Place bread crumbs, parsley, and garlic in another shallow bowl and combine.
- Rinse fish and pat dry. In assemly line fashion, dip both side of fillets in butter and then coat both sides with bread crumb mixture. Place in prepared pan.
- Bake, uncovered at 425 degrees for 10 minutes.
- Meanwhile, pour wine into a saucepan and cook for 3 to 5 minutes over medium heat, stirring occasionally.
- Mix in lemon juice and broth. Bring to a boil over midium-high heat, and continue boiling until sauce reduces by about half and thickens.
- Place fish on platter or individual plates. Spoon sauce over fillets and garnish with lemon slices.
Nutrition Facts : Calories 430.2, Fat 25.9, SaturatedFat 15.3, Cholesterol 139.6, Sodium 815.6, Carbohydrate 12.4, Fiber 0.8, Sugar 1.5, Protein 33.5
FILLET OF SOLE WITH WHITE WINE & WALNUTS
Make and share this Fillet of Sole with White Wine & Walnuts recipe from Food.com.
Provided by Judith N.
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees.
- Put fish in single layer in oiled shallow baking dish.
- Sprinkle with cayenne, add broth and wine.
- Cover and bake 15 to 20 minutes, just until fish is opaque in thickest part.
- Remove from oven, pour liquid into small saucepan.
- Cover fish and keep warm while making sauce.
- Boil liquid over moderately high heat, until only about 1/3 remains.
- Stir in walnuts, parsley and butter/margarine.
- Pour over fish and serve.
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