BAKED SOLE FILLET, THE MEDITERRANEAN WAY
Simple Baked Sole fillet, Spiced Mediterranean-style and baked in a buttery lime sauce. Green onions, dill, and capers are welcomed additions here!
Provided by The Mediterranean Dish
Categories Entree
Time 30m
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
- In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
- Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
- Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
- Remove the fish fillets from the oven and garnish with the chopped fresh dill.
- Serve next to white rice or roasted Greek potatoes and a simple Mediterranean salad.
Nutrition Facts : Calories 350 calories, Sugar 0.7 g, Sodium 528.1 mg, Fat 26.1 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.8 g, Protein 23.1 g, Cholesterol 15.3 mg
BAKED SOLE WITH LEMON
Fish fillets that are coated with lemon and vegetable oil first, then topped with breadcrumbs, cheese and paprika.
Provided by Liza Agbanlog
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Season sole fillets with salt.
- In a small bowl, whisk together oil and lemon juice. Pour into a 13X9 glass baking dish. Add fish and coat each fillet with the lemon-oil mixture.
- Sprinkle fillets evenly with breadcrumbs, then with the cheese and finish with a sprinkle of paprika.
- Bake in the oven for 15-20 minutes or until fish flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
- Serve and enjoy!
Nutrition Facts : Calories 247 kcal, Carbohydrate 7 g, Protein 17 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 448 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED LEMON SOLE WITH LEMON & CAPER PASTE
Small whole fish like lemon or Dover sole make perfect individual portions in this special seafood supper for two
Provided by Tom Kerridge
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- First, make the caper paste. Blend the ingredients in a blender or small food processor for 2 mins until you have a smooth-ish purée (if using a food processor, you might need to scrape down the sides once or twice with a spatula). Transfer to a small bowl, cover with cling film and place in the fridge until needed. Can be made 2 days ahead and chilled.
- Heat oven to 220C/200C fan/gas 7. Scatter the lemon zest, lemon thyme and shallots onto a baking tray or ovenproof dish. Sprinkle the fish lightly with salt and put it on top of the shallots, skin-side up. Place pieces of butter on each fish and pour in 200ml water - this will steam the fish and keep it juicy.
- Put the fish and the prepared tray of potatoes (see recipe in Goes well with) in the oven at the same time and bake both for 10 mins, basting the fish halfway through. While the fish cooks, wilt the greens (see recipe in Goes well with) and take the caper paste out of the fridge to come to room temperature.
- Take the fish out of the oven and baste it one last time, then use a cook's blowtorch to char the skin, if you like. Transfer the fish to a serving plate with some of the shallots and lemon zest. Spoon a little of the caper paste over the fish and serve immediately with the new potatoes and wilted spring greens.
Nutrition Facts : Calories 967 calories, Fat 93 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.9 milligram of sodium
EASY AND ELEGANT BAKED STUFFED LOBSTER
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- To instantly kill the lobster , place the lobster flat on a cutting board and plunge the tip of a sharp knife straight down just behind the lobster's eyes to cut the spinal cord. (Alternatively, you can freeze the lobster for 30 to 60 minutes.)
- Flip the lobster over on its back. Using a sharp knife or kitchen shears , cut the lobster's body cavity open all the way down to the end of the tail but not all the way through.
- Remove and reserve the tomalley (yellowish-green colored liver).
- Remove the stomach and intestines, being careful not to rupture them, and discard.
- Rinse the lobster cavity and set aside.
- In a mixing bowl, combine the cracker crumbs, melted butter, celery, onion, 1 tablespoon of the Parmesan cheese, garlic powder, lemon pepper, and salt to taste.
- Add the tomalley from the lobster and mix gently.
- Pack the cracker mixture into the lobster's body cavity.
- Sprinkle with the remaining tablespoon of Parmesan cheese and dust lightly with paprika.
- Bake the stuffed lobster in an uncovered 2-inch-deep baking pan for 30 minutes. If needed, place under the broiler and broil for another 2 minutes to brown the stuffing. Serve the stuffed lobster immediately with melted butter on the side, if desired.
Nutrition Facts : Calories 797 kcal, Carbohydrate 36 g, Cholesterol 341 mg, Fiber 1 g, Protein 94 g, SaturatedFat 11 g, Sodium 1479 mg, Sugar 4 g, Fat 28 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g
CHEF JOHN'S CRAB-STUFFED SOLE
There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
- Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
- Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
- Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
- Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
- Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g
BAKED STUFFED SOLE W. CRAB STUFFING AND LOBSTER NEWBURG SAUCE
Make and share this Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce recipe from Food.com.
Provided by FoodieFanatic
Categories Crab
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Saute mushrooms, leeks, and butter until soft.
- Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
- Saute until 75% of liquid is gone.
- Add dash of salt, and black pepper.
- Add this to 1/2 cup cracker crumbs.
- Mound stuffing in ovenproof dish.
- Place fish on top.
- Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
- To Make Lobster Sauce:.
- Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
- Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
- Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
- Spoon this on top of fish and serve.
Nutrition Facts : Calories 3058.3, Fat 284.9, SaturatedFat 176.1, Cholesterol 1253.4, Sodium 1600.5, Carbohydrate 23.6, Fiber 0.3, Sugar 2.2, Protein 87.3
OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
- Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
- Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
- Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.
STUFFED DOVER SOLE
I have a freezer full of Seafood, that my DH had gotten one day, It contained, Cooked Shrimp, raw shrimp, Lobster Tails, Two King Crab legs,(the crab legs were Cut up) Scallops, and last item,, Dover Sole. What was I going to do with Dover Sole? I did not have a clue. So, I turned to RecipeZaar, and didn't find what I wanted so,... I went to Food Network, and there it was, but I did my own thing and it is soooo delisious....... I have to share it. Enjoy,
Provided by Denises
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Use your food processor for this recipe. If you don't have one (really try to borrow one from a neighbor). I have not tried to do this any other way.
- Most Dover Soles have a natural crease in the middle, if yours does not, make one vertical ( so you can fold it) Left to right or right to left.
- Place Dover Soles in small Baking Dish (ungreased).
- In food processor, place shrimp, lobster tail, Crab, Onion, Parsley, 1 Tablespoon of White wine and Puree'(but not that much, you want texture, I think I Puree the ingredeints for about 1-3 seconds.
- Spoon out the mixture 3 teaspoons and place on one half of the Dover(spread evenly). and then do the same on the other Dover Sole. Fold the side that has no mixture over to the other side that has the mixture (taco shaped).
- Add 1/4 cup of White Wine and 1 tablespoon of butter to the bottom of the baking dish, so put this mixture in After you stuff the Dover Soles. The butter does not have to melted, it will melt when it cooks in the oven.
- Preheated oven of 325.
- Cook for 20-25 mins.
- In between cooking spoon White wine and butter mixture over the Dover Sole to keep it moist. When you remove the Dover Soles from the Baking Dish throw the liquid mixture away. Serve with Tartar Sauce.
- Goes perfect with Salad, Vegetable, or Rice.
Nutrition Facts : Calories 122.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 144, Sodium 189.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 13.9
BAKED SOLE WITH LOBSTER
Categories Fish Shellfish Bake Vegetarian
Yield 4 to 4 depending upon appetites.
Number Of Ingredients 8
Steps:
- Mix bread $ cracker crumbs, 4 tbs butter,1 oz sherry, cheese,salt & 1/4 lb lobster meat. Place stuffing between sole fillets(4 to 8). Place in casserole dish which has been buttered.Add 1/4 cup milk. Bake @ 400 deg. F for 20 min. Sauce 2 tbs flour 3/4 cup warm cream 3/4 cup warm milk paprika (to taste) Saute 2 tbs flour in 4 tbs melted butter. Add warm cream and milk; simmer until thick. Add slt & paprika. Saute remaining lobster with a little butter and 1 oz sherry and mix with sauce. Sreve sauce over fillets before serving.
SEAFOOD STUFFED DOVER SOLE
Steps:
- Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
- Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.
More about "baked sole with lobster food"
A LOVELY RECIPE FOR STUFFED SOLE, PERFECT FOR ENTERTAINING.
From cookingnook.com
Cuisine AmericanTotal Time 30 minsServings 4Calories 153 per serving
- Saute the mushrooms for about 5 minutes in a bit of butter. Mix the finely chopped tomatoes with the mushrooms, bread crumbs, lemon rind and seasonings. Spread the mixture on the fillets and roll up tightly. Place the rolled sole fillets close together in a baking dish and cover with the wine. Season well with salt and pepper. Top with a sprinkle of paprika for color.
LOBSTER-STUFFED DOVER SOLE - THRIFTY FOODS
From thriftyfoods.com
Servings 4
BAKED SOLE FILLETS WITH HERBS AND BREAD CRUMBS - OLGA'S ...
From olgasflavorfactory.com
Estimated Reading Time 3 mins
BAKED SOLE WITH ASPARAGUS - WILLIAMS SONOMA
From williams-sonoma.com
4.7/5 (3)Total Time 35 minsServings 4
BEST BAKED LEMON SOLE FILLETS RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory DinnerServings 4Total Time 25 mins
RACHEL ALLEN’S BAKED DOVER SOLE WITH HERB BUTTER RECIPE
From lovefood.com
LEMON BAKED DOVER SOLE RECIPE | RECIPELAND
From recipeland.com
10 BEST BAKED SOLE RECIPES - YUMMLY
From yummly.com
14 BEST LOBSTER RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
- Lobster Newburg With Rice. Rich and creamy lobster Newburg tastes great over rice, toast points, or even puff pastry shells. It dates all the way back to 1876 when a sea captain gave the recipe to the chef of Delmonico's restaurant in New York City, but you can enjoy this luscious dish at home using boiled lobster pieces.
- Classic Lobster Salad. Nothing beats fresh, citrusy lobster salad on a hot day after a long afternoon of boating—or really any time! It tastes wonderful over a bed of lettuce, on soft buns, garnished with chopped tomato and cucumber and perhaps some ripe avocado.
- Grilled Lobster Tails. Even novice shellfish fans can cook up a simple grilled lobster tail recipe guaranteed to please any crowd. These directions assume you have frozen or fresh tails; if you start with a live lobster, you’ll have to parboil it first.
- Lobster Macaroni Salad. This easy and versatile macaroni salad uses just mayonnaise, lemon juice, and a few simple herbs as well as delicious lobster meat.
- Gluten-Free Lobster Bisque. A silky lobster bisque makes an excellent beginning to an elegant meal or a lovely light lunch and you don't have to forego it if you avoid gluten.
- Basic Boiled Lobster. If you have never boiled a lobster at home before, here's a simple and easy recipe anyone can follow. Adding a piece of seaweed gives the meat a nice, briny flavor, but feel free to omit it if you can't get ahold of seaweed or don't like the sea-forward taste.
- Lobster Stew. For a seafood stew that comes out hearty enough to make a meal, look no further than this decadent lobster stew. With heavy cream, butter, and of course, lobster, it's perfect for a chilly day.
- Okra Stew With Prawns and Lobster Tails. For a tantalizing taste of Ghana, try this deeply flavorful okra stew chock full of squid, fish fillets, prawns, and lobster tails.
- Lobster Pie With Mushrooms. For a different take on the classic chicken pot pie, try this lobster version. It still has a sherry-studded sauce, mushrooms, and flaky puff pastry crust, but lobster levels it up a bit.
- Chilled Lobster With Mimosa Dressing. For a light appetizer to kick off a fancy dinner party, try these broiled lobster tails with orange and champagne vinegar mimosa dressing.
DOVER SOLE STUFFED WITH LOBSTER MOUSSE RECIPE | MYRECIPES
From myrecipes.com
- Wash the bones of fish, combine in a pot with some butter, celery, shallots, stamp of the white mushroom, thyme and a bay leaf, and let sweat for 15 minutes. When it’s done pour the white wine and let reduce until half of the wine has evaporated. Then take half of the heavy cream and pour in the pot and let reduce for 10 minutes. Put the sauce to the side.
- Take the lobster that has been cooked for 3 minutes, and unshelled. Put the lobster, scallops and salt in the food processor and mix. Add the heavy cream, mix until smooth.
- Take the sole filet and spread some of the lobster mousse on top and fold, on top. Put slices of white mushroom on top and pour some olive oil on top. Bake for 6 minutes at 350°F.
- Sauté the spinach with olive oil add garlic, salt and pepper. Then on a plate make a bed of spinach on top you put the sole and warm up some of the white wine sauce and pour around the plate.
LEMON SOLE WITH LOBSTER SAUCE RECIPE BY NGRZESKOWIAK
From thedailymeal.com
3.1/5 (102)Estimated Reading Time 1 min
FILLET OF SOLE WITH LOBSTER SAUCE RECIPE BY FAST.COOK ...
From ifood.tv
Hot water 1 Cup (16 tbs)Salt 1/2 TeaspoonPepper 1/8 TeaspoonCalories 339 per serving
JIMMY'S BAKED STUFFED FILLET OF SOLE WITH LOBSTER NEWBURG ...
From pinterest.com
Estimated Reading Time 2 mins
TURBOT FILLET WITH LOBSTER, SOLE, SCALLOP, CALAMARI AND A ...
From four-magazine.com
Estimated Reading Time 2 mins
DOVER SOLE WITH SCALLOP MOUSSE | COOKING TECHNIQUE VIDEOS
From greatchefs.com
Estimated Reading Time 2 mins
SEAFOOD-STUFFED SOLE FILLET ROLL UPS - CAPE COD LIFE
From capecodlife.com
Servings 6Estimated Reading Time 50 secsCategory Fish/Seafood, Main Dishes
10 BEST SOLE FISH RECIPES - YUMMLY
From yummly.co.uk
FILLETS OF SOLE WITH LOBSTER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SAUCE FOR BAKED STUFFED SOLE - ALL INFORMATION ABOUT ...
From therecipes.info
BAKED STUFFED SOLE OR FLOUNDER – PEMAQUID LOBSTER & SEAFOOD
From pemaquidlobster.com
WWW.EPICURIOUS.COM
From epicurious.com
BAKED WHOLE LOBSTER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY LOBSTER RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
LOBSTER STUFFED DOVER SOLE RECIPE | SOLE RECIPES, DOVER ...
From pinterest.ca
BAKED STUFFED SOLE W CRAB STUFFING AND LOBSTER NEWBURG ...
From tfrecipes.com
SOLE FLORENTINE WITH LOBSTER - GASPEREAU VINEYARDS
From gaspereauwine.ca
BAKED SOLE WITH LOBSTER - PLAIN.RECIPES
From plain.recipes
HOW DO YOU COOK COSTCO FROZEN LOBSTER CLAWS? - I'M COOKING
From solefoodkitchen.com
LOBSTER STUFFED DOVER SOLE RECIPES
From tfrecipes.com
BAKED STUFFED SOLE | SOLE RECIPES, SEAFOOD RECIPES, FISH ...
From pinterest.ca
SOLE WITH SHRIMP SAUCE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
DOVER SOLE STUFFED WITH LOBSTER MOUSSE RECIPE - FOOD NEWS
From foodnewsnews.com
59 BEST BAKED STUFFED LOBSTER IDEAS | SEAFOOD RECIPES ...
From pinterest.com
LOBSTER STUFFED DOVER SOLE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
EASY LOBSTER RECIPES - OLIVEMAGAZINE
From olivemagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love