Fillet Of Sole Ponte Vecchio Style Food

BAKED SOLE FILLET, THE MEDITERRANEAN WAY

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.

FILLET OF SOLE PONTE VECCHIO STYLE

Steps:

• Cut each fish fillet into 4 pieces lengthwise and set aside. Rinse and dry the mushrooms and chop coarsely. Over medium heat, melt 1 tablespoon of the butter, add the onion and cook, stirring frequently, until soft,about 5 minutes. Sprinkle with salt and pepper. Add the mushrooms, reduce the heat and continue to cook, stirring constantly until the mushrooms are soft, about 8 minutes. Add the wine and continue cooking for 2 more minutes.
• Preheat the oven to 350°F Add the tomatoes (and up to 1/2 cup of their juice if using canned tomatoes) to this mixture. Stir and season the mixture with salt and pepper to taste. Add the scallions, stir, cover and simmer for 10 minutes. The mixture may require some water, additional wine or tomato juice to keep it thick but not dry; add what you need to suit your taste. After 10 minutes, stir in the parsley and remove from the heat.
• Use the remaining tablespoon of butter to grease an ovenproof pan large enough for the 16 small fish fillets. Season them lightly with salt and pepper and pour the sauce over the fillets. Cover the pan with foil and place in the oven for 15 minutes. Serve with buttered potatoes or steamed white rice.

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.

CLASSIC SOLE MEUNIèRE

Steps:

• For fish:
• Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
• Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
• For sauce:
• Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

PORTUGUESE FILET OF SOLE

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.