Sole Provencal Recipes
SOLE PROVENCAL
Make and share this Sole Provencal recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 50m
Yield 1 lb. fish, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and celery in oil, until tender. Add tomatoes, parsley, bay leaves, salt and pepper. Cover and simmer gently for 20 minutes. Add sole fillets and continue cooking for 10 minutes; or until fish flakes easily with a fork. Remove fish to a warm platter. If thicker sauce is desired, add a small amount of flour and cook until mixture is thickened and starts to boil.
Nutrition Facts : Calories 263.9, Fat 15.3, SaturatedFat 2.2, Cholesterol 54.4, Sodium 836.7, Carbohydrate 9.1, Fiber 2.2, Sugar 5, Protein 22.9
PROVENCAL SAUCE FOR DOVER SOLE
Clipped on newspaper type of paper but I can't figure which paper or any details for the source. My DH loves Dover sole and flounder works too. Sauce yields 2 cups.
Provided by Oolala
Categories European
Time 25m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 16
Steps:
- For fish: Preheat oven to 375°F and heat large oval sauté pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce.
- For sauce: Heat sauté pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
- Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
- Add vegetable broth and season with salt and pepper. Finish with fresh herbs.
SOLE PROVENçALE
Enjoy French-style seafood dinner tonight - cook sole fillets with vegetables in a skillet in just 30 minutes, using this recipe!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, heat mushrooms, wine, tomato paste, tomato, onion, garlic and half of the thyme to boiling; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until slightly thickened.
- Meanwhile, sprinkle salt and remaining thyme over fish fillets; roll up fillets. In 8-inch nonstick skillet, heat oil over medium-high heat. Cook rolled fish, seam side down, in oil 4 to 5 minutes, turning as needed, until lightly browned on all sides.
- Top fish with tomato mixture; reduce heat to low. Cover; cook 5 minutes longer or until fish flakes easily with fork.
Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g
More about "sole provencal recipes"
PROVENCE’S FOOD CULTURE AND FAMOUS SOUTHERN FRENCH …
The city of Nice (technically part of the French Riviera) lends its name to Salade Nicoise, which roughly translates to “salad of Nice”. Aix en Provence is famous for something with a sweeter nature: the Calissons d’Aix. …
From nyhabitat.com
From nyhabitat.com
SOLE WITH LEMON CREAM RECIPE - FOOD & WINE
Step 1. In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess ...
From foodandwine.com
From foodandwine.com
FOOD IN PROVENCE: 12 DELICIOUS FOODS TO EAT IN SOUTHERN …
Nougat. Whilst nougat can be found in other parts of France such as the Alsace, it is a prolific sweet treat in this region too. Nougat in Provence is made from sugar (lots of it), honey (more sugar), almonds and egg white. …
From beerandcroissants.com
From beerandcroissants.com
TOP 10 FOODS TO TRY IN PROVENCE-CôTE D’AZUR - BBC …
A popular derivative in Nice is raviolis à la daube, where ravioli are stuffed with the cooked beef and served in the daube sauce. Heaven. 4. Tapenade. No apéritif in Provence-Côte d’Azur is complete without tapenade, an olive dip …
From bbcgoodfood.com
From bbcgoodfood.com
FLAKY AND TASY SOLE PROVENCALE SERVED WITH BANH XEO - CTV
Sole. Banana leaves, cut to fit the inside of the bamboo steamer 4 small fillets sole (3 x 2-inch/7.5 x 5 cm), from the top, thick part of the filet, lengthwise Salt and pepper Directions Banh Xeo Amandine . 1. Heat oven to 350 F (175 C), …
From more.ctv.ca
From more.ctv.ca
FILETS DE SOLE à LA PROVENçALE - RECETTES QUéBECOISES
Préparation. Préchauffer le four à 190 °C (375 °F). Dans une casserole, chauffer l'huile à feu moyen. Faire dorer l'oignon. Ajouter la sauce tomate et les tomates. Saler et poivrer. Porter à ébullition et laisser mijoter à découvert 10 minutes à feu doux. Incorporer les légumes surgelés et, si désiré, le basilic.
From recettesquebecoises.com
From recettesquebecoises.com
TOP 10 SPECIALTIES FROM PROVENCE AND THE FRENCH RIVIERA
8. Bouillabaisse & Rouille. Bouillabaisse is at the heart of a French diet, from a fisherman’s stew to the annals of haute cuisine. Bouillabaisse, an authentic seafood-heavy dish from the port city of Marseilles, is a fishy stew that’s well-renowned outside of …
From nyhabitat.com
From nyhabitat.com
FOOD OF PROVENCE - MARY ANNE'S FRANCE
Fruit. Provence is full of small market gardens, with the valleys of the Rhône and Durance the largest fruit- and vegetable-producing areas of France. Dessert grapes are produced in the Vaucluse; figs and almonds around Aix, and oranges and lemons everywhere in the Alpes-Maritimes region. The Menton lemon festival in February transforms the ...
From maryannesfrance.com
From maryannesfrance.com
9 CLASSIC DISHES FROM PROVENCE TO TRY THIS SUMMER
White beans, tomatoes, onions, green beans, squash, and pasta are common ingredients. And the coup de grâce is the spoonful of pistou, pesto made without pine nuts, plopped right on top for you to stir in. 4. Tapenade. This simple spread is made from finely chopped or pureed olives, capers, and olive oil. The name comes from the Provençal ...
From frenchly.us
From frenchly.us
25 FOODS IN PROVENCE (WHAT TO EAT AND DRINK) - SNIPPETS OF PARIS
11. Socca. A staple in Provence and the South of France, socca is a type flatbread made with chickpea flour. It is usually served as an appetizer and is meant to be finger food. Socca is usually served without sauce, but some restaurants will serve it with a small dip like a tomato provençale sauce or sauce vierge.
From snippetsofparis.com
From snippetsofparis.com
SOLE PROVENCAL RECIPE - LOS ANGELES TIMES
Heat the oven to 400 degrees. 2. Combine the tomatoes, garlic, capers, basil, 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a bowl and set aside. 3. Rinse the fish ...
From latimes.com
From latimes.com
SOLE ARCHIVES - PERFECTLY PROVENCE
Provence lifestyle magazine. Your South of France resource for food, wine, travel, real estate and expat living.
From perfectlyprovence.co
From perfectlyprovence.co
CAFE DES ARTISTES' FILLET OF SOLE PROVENCAL - LOS ANGELES TIMES
1. Heat the oven to 400 degrees. Season each fillet with one-eighth teaspoon salt and a small pinch of pepper. 2. Place the fillets in a large, oven-proof saute pan along with the broth and bake ...
From latimes.com
From latimes.com
16 BEST RECIPES FROM PROVENCE, FRANCE - SNIPPETS OF PARIS
Get the Melon au Porto recipe here. Apéritif: Kir or Porto. 2. Provençale Tomatoes. Tangy sweet tomatoes, sprinkled with oil and crispy breadcrumbs, it doesn’t get more exquisite than this. Provencal Tomatoes, or tomates à la provençale in French, is a typical French summer starter in the Provence region of France.
From snippetsofparis.com
From snippetsofparis.com
SOLE FOOD
Sole Food. Skip to content. Just added to your cart. Qty: View cart () Continue shopping Submit. Close search. Sole Food. Home; Products; Search Log in Cart. 0 items. Home; Products; Sole Food Shop. Life isn't perfect but your sneakers can be. When you look you good, you feel good. Oreo 4s. Honey Flux. AF1. Strawberry Milk. Newsletter. Subscribe . Contact Us. Email: …
From solefoodofficial.com
From solefoodofficial.com
WHAT TO EAT IN PROVENCE: BEST PROVENçAL FOOD TO TRY CELEBRITY …
Bouillabaisse. A dish that’s deeply Marseillaise, with a provenance dating back to the very founding of the city, Bouillabaisse is an essential element of Provençal cuisine. It’s also a huge amount of food. Typically served for a group of five to share, Bouillabaisse involves a medley of fish such as gurnard, conger eel, and red rascasse.
From celebritycruises.com
From celebritycruises.com
REPAS CUISINéS | SOLE à LA PROVENçALE HYPOLUNCH - SAVEURS SANTé
Ingrédients : Sole (sole, purée de basilic (basilic frais, eau, huile de canola, glucono-delta-lactone, cellulose, sorbate de potassium), sauce à la Provençale (tomates, courgettes, épinards, oignons, purée de basilic, épices, sel), spaghetti de blé entier (semoule de blé dur à grain entier, mononitrate de thiamine, riboflavine, niacine, acide folique, sulfate ferreux).
From saveurssante.com
From saveurssante.com
WHAT TO SERVE WITH SOLE MEUNIERE? 8 BEST SIDE DISHES - EATDELIGHTS
5 – Sauteed Mushrooms. These sauteed mushrooms are perfect alongside Sole Meuniere or even on their own. They take a little while to make but will keep you full for hours. They also taste pretty good the next day, so feel free to make extra. Start by sauteing chopped garlic with olive oil on medium heat for 1 minute.
From eatdelights.com
From eatdelights.com
EATING IN PROVENCE | BELLE PROVENCE TRAVELS
Dinner is the star of meals in France, and the south is no different. The warm-up act, or l’heure de l’apéro (happy hour) is alive & well in the hearts, and stomachs, of many a Provençal citizen. A traditional Provençal aperitif at a bar or restaurant is a light affair. Drinks might include a glass of wine, a spritz, a Pastis, or other ...
From belleprovencetravels.com
From belleprovencetravels.com
WHAT TO EAT IN PROVENCE | FRENCH FOOD | FRENCH WATERWAYS
Food in Provence moves inland for this famous dish, the perfect comfort food in the winter months. Daubes are slow-cooked stews of beef or sometimes lamb braised in wine and vegetables. The best are cooked all day. Polenta or gnocchi accompany this dish. In Nice, they stuff pasta with the beef to make raviolis à la daube.
From french-waterways.com
From french-waterways.com
HOW TO PREPARE A PROVENCAL STYLE LUNCH - THE GOOD LIFE FRANCE
Spread the base with soft goats cheese and follow with a layer of steamed (patted dry) asparagus over the top. Wrap a few stems with a slice of Parma ham if you like. Add plenty of salt and pepper to season and your dish is ready. Both the vegetables and the tart can be eaten hot or cold. A nice lentil salad with plenty of olive oil and ...
From thegoodlifefrance.com
From thegoodlifefrance.com
TOP 8 MUST-TRY FOODS FROM PROVENCE - LOU MESSUGO
Socca. Socca is a delicious large chickpea pancake, cooked on a copper dish about a metre wide in a wood-fired oven, consisting of chickpea flour, olive oil, salt and water. It should be very thin and slightly burnt on the top. It is served in little scrapings, piping hot with lots of pepper and ideally a glass of cold rosé.
From loumessugo.com
From loumessugo.com
BEST LOCAL CUISINE IN PROVENCE | SEEPROVENCE.COM
Ice Tropez - a cocktail Made in Saint Tropez. Pissaladiere - Caramelised onion & anchovy flatbread popular across Provence & the Cote d'Azur. Ratatouille - Traditional vegetable stew from the Occitan region, a Provencal favourite. Salade Niçoise - A delicious famous salad from the Côte d'Azur region of France.
From seeprovence.com
From seeprovence.com
10 BEST PROVENCAL DISHES - BRIGNOLES
Discover 43 Provencal villages , unspoilt nature , a Country of Art and History , away from the summer crowds of the seaside . Site officiel Office de Tourisme La Provence Verte Carrefour de l'Europe - 83170 BRIGNOLES - Tél. 04 94 72 04 21 Site web : www.la-provence-verte.net - Site séjour : www.sejourprovence.com More info about the 8 ...
From provenceverte.co.uk
From provenceverte.co.uk
SOLE MARINIèRE RECIPE, PROVENCAL FRENCH CUISINE, BY PROVENCE BEYOND
2. In a frying pan, brown ( dorer) both sides of the fish, using a tablespoon of oil per fish. 3. Place the fish in an oven-serving dish (preferably individual dishes), salt and pepper them, and bake for about 50 minutes. 4. Slice two of the lemons into thin "rondelles". 5. Empty the oil from the frying pan used for browning, and sponge dry ...
From beyond.fr
From beyond.fr
PROVENçAL CUISINE, THE COMPLETE GUIDE TO THE REGION - EXPERI
Provence’s warm, Mediterranean climate influences its cuisine, allowing for a variety of quality produce, herbs, and seafood. While traveling through the region, you’ll be sure to see plenty of dishes featuring olives and olive oil, seafood like sea urchins and sardines, and plenty of fresh fruits and vegetables.
From experi.com
From experi.com
10 MOST POPULAR PROVENçAL DISHES - TASTEATLAS
Add to list. Daube is a hearty Provençal stew consisting of (usually) lamb or beef that is simmered low and slow in wine with various vegetables and seasonings such as cinnamon, cloves, thyme, bay leaves, and peppercorns. Preparing daube is a time-consuming process in which the ingredients are added in layers, with the meat on the bottom and ...
From tasteatlas.com
From tasteatlas.com
SOLE PROVENCAL | SHOP | FOODTOWN
Order online SOLE PROVENCAL on www.foodtown.com. For 67 years, the Foodtown banner has proudly served the communities of New Jersey, New York, Connecticut and Pennsylvania.
From foodtown.com
From foodtown.com
5 MOST POPULAR PROVENçAL APPETIZERS - TASTEATLAS
Brandade is a French dish consisting of mashed salt cod that is mixed with olive oil, potatoes, and often garlic and milk until the consistency becomes smooth and creamy. The name of the dish stems from the Provencal word brandado, meaning to shake or to stir. Brandade was most likely invented by the cooks of Nîmes and Marseilles in the 18th ...
From tasteatlas.com
From tasteatlas.com
SOLE PROVENCAL - RECIPE | COOKS.COM
Thaw sole fillets, if frozen. Sprinkle each fillet with salt and paprika. Roll up fillets. Place, seam side down, in a 10 x 6 x 2 inch microwave-safe baking dish; set aside. For sauce, in a 4-cup microwave-safe glass measure or bowl micro-cook the onion and garlic in butter, uncoverd on 100 percent (high) about 1 1/2 minutes or until onion is ...
From cooks.com
From cooks.com
PROVENCAL FILLET OF SOLE SAVEURS SANTé
Filet de sole parfumé aux herbes provençales, pâte de blé et légumes. Repas cuisinés santé | Sole à la Provençale | Pour hypoglycémiques, diabétiques, sportifs. Filet de sole parfumé aux herbes provençales, pâte de blé et légumes. Free Shipping in Quebec (Minimum order of $125) Click here for more details. 1-877-589-8998 Contact us. Language: English English; Français ...
From saveurssante.com
From saveurssante.com
WORLD BEST SEA FOOD RECIPES: SOLE PROVENCAL
1 in a large skillet, saute onion and celery in oil, until tender. add tomatoes, parsley, bay leaves, salt and pepper. cover and simmer gently for 20 minutes. add sole fillets and continue cooking for 10 minutes; or until fish flakes easily with a fork. remove fish to a warm platter. if thicker sauce is desired, add a small amount of flour and cook until mixture is thickened and starts to boil.
From fishofsea.blogspot.com
From fishofsea.blogspot.com
PROVENCAL SAUCE FOR DOVER SOLE RECIPE - FOOD NEWS
Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole. Sauce: Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.
From foodnewsnews.com
From foodnewsnews.com
FILLET OF SOLE PROVENCAL - RECIPE - COOKS.COM
1 sm. tomato, thin sliced. 1 sm. onion, thin sliced. 1/4 tsp. dried basil. Salt and pepper. Place fillets in lightly greased 9x13x2 inch baking dish. Combine juice and oil, sprinkle over fish. Top with tomato and onion. Sprinkle with basil, salt and pepper. Bake uncovered at 350 degrees for 10-14 minutes. 2-3 servings.
From cooks.com
From cooks.com
SPRING DINNER MENU PROVENCAL RECIPES TO SUIT THE SEASON
July 1, 2022. White Bean and Tuna Salad for Summer Meals. June 30, 2022. Favourite Tomatoes Recipes from Provence to Try this Summer. June 29, 2022. L’Oustalet Maianen Restaurant in Maillane for Delicious Food. June 28, 2022. Perfectly Provence is an essential online resource, a digital magazine for locals and visitors alike, with content ...
From perfectlyprovence.co
From perfectlyprovence.co
SOLE PROVENCALE RECIPE BY ADMIN | IFOOD.TV
Directions. Thaw fish, if frozen. Dot each fillet with 2 teaspoons of the butter; sprinkle with salt and pepper. Roll up fillets; fasten with wooden picks, if necessary.
From ifood.tv
From ifood.tv
SOLE PROVENCAL RECIPE - COOKING INDEX
Main Course recipe for Sole Provencal - * Note: You can also use halibut or tilapia in this recipe; just be sure to keep an eye on the fish as it cooks, particularly if some filets are thicker and larger than others. Add a few extra minutes...
From cookingindex.com
From cookingindex.com
SOLE PROVENCALE WITH BANH XEO AMANDINE
Sole. Banana leaves, cut to fit the inside of the bamboo steamer 4 small fillets sole (3 x 2-inch/7.5 x 5 cm), from the top, thick part of the filet, lengthwise Salt and pepper Directions. Banh Xeo Amandine . 1. Heat oven to 350 F (175 C), toast the almonds for 5-6 minutes until lightly browned. Cool slightly, then chop fine and mix with the green beans. ...
From more.ctv.ca
From more.ctv.ca
WHAT TO KNOW ABOUT PROVENçAL CUISINE | BUTTERFIELD & ROBINSON
Some Favourite Provence Foods Soupe au Pistou. Soupe au pistou is a bean and pasta soup (the Provençal version of minestrone) with a paste of fresh basil, garlic, Parmesan cheese and olive oil stirred into it at the moment of serving. Ratatouille. A vegetable stew made of eggplant (aubergine), zucchini (courgettes), onions, bell peppers and tomatoes, cooked in olive oil and …
From butterfield.com
From butterfield.com
PROVENCAL DISHES: PROVENCE RESTAURANT GUIDE FOR THE BEST …
Aix-en-Provence is one the most central towns of Provence and is teeming with good places for Provencal food specialities. We samples some delicious Provencal dishes at Le Poivre D’Ane , loved our three course dinner at the modern brassiere Mitch and enjoyed our dinner in the beautiful courtyard of L’Esprit de la Violette (a renowned Michelin starred …
From yrofthemonkey.com
From yrofthemonkey.com
SOCCA (PROVENCAL CHICKPEA FLATBREAD) - THE DARING GOURMET
Visual Recap: In a mixing bowl whisk together the chickpea flour, salt and pepper. Pour in the water and continue to whisk until the batter is smooth. Add 2 tablespoons of olive oil and whisk to combine. Let sit at room temperature for at least 20 minutes or up to several hours. Preheat the oven to 450 F.
From daringgourmet.com
From daringgourmet.com
SOLE PROVENCAL - RECIPES LIST
Preparation. Step 1 Heat the oven to 400 degrees. Step 2 Combine the tomatoes, garlic, capers, basil, 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a bowl and set aside. Step 3Rinse the fish and pat dry. Lightly sprinkle with salt and pepper and dredge in flour. Heat a large skillet and add the remaining olive oil.
From recipes-list.com
From recipes-list.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #seafood #easy #fish #saltwater-fish #sole-and-flounder #3-steps-or-less
You'll also love