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.
PAN-SAUTEED SOLE
We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Tilapia works well, too. Serve it with steamed new potatoes and sauteed spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.
Nutrition Facts : Calories 220 g, Protein 27 g, SaturatedFat 6 g
SOLE MEUNIèRE
The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, seafood, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
- Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
- In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
- Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams
PORTUGUESE FILET OF SOLE
You may or may not know, a lot of fish is eaten in Portugal. Here is a simple recipe prepared under the broiler.
Provided by threeovens
Categories Portuguese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Arrange fillet in broiler pan and sprinkle with a little lemon juice and dot with butter. Broil until fish begins to brown, then remove.
- Combine the remaining lemon juice, sherry, soy sauce, parsley, and egg yolk; mix well. Spoon over fish and return to broiler until sauce begins to bubble.
- Serve at once.
FILET OF SOLE WITH LEEK SAUCE
Make and share this Filet of Sole With Leek Sauce recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted.
- Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender.
- Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds.
- Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake.
- While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil.
- Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half.
- Add the cream and boil the mixture, stirring, until the sauce is thickened slightly.
- Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.
Nutrition Facts : Calories 473.6, Fat 28.4, SaturatedFat 16.9, Cholesterol 163.1, Sodium 168.4, Carbohydrate 14.7, Fiber 1.6, Sugar 3.9, Protein 33
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