Fillet Of Sole White Wine Roll Ups Food

FILLET OF SOLE WITH WHITE WINE & WALNUTS

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.

FILLET OF SOLE-WHITE WINE ROLL-UPS

Steps:

• 1. Preheat the oven to 350°F. Liberally grease a baking dish and set aside. 2. In a medium-sized bowl, combine all of the filling ingredients. 3. Rinse the fish fillets and pat them dry. Arrange the fillets on a flat surface, and sprinkle the Parmesan mixture over the fish, dividing the mixture evenly. Then roll each fillet up jellyroll style. They will measure about 2 inches high. 4. Arrange the roll-ups seam side down in the prepared dish, and sprinkle with salt and pepper to taste. Pour the wine over the roll-ups, lightly cover with aluminum foil, and bake for 15 minutes. Uncover the fish and cook for 5 additional minutes, or until the fish flakes easily when tested with a fork.

FILLET OF SOLE IN WHITE WINE

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.

ROLLED FILLETS OF SOLE

Steps:

• Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down; using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange; remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice.
• Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Lay the fillets on a work surface, skinned side up, and top each with a layer of arugula leaves. Season with half the salt and pepper, and roll up tightly. Place one fillet seam side down on each length of parchment paper near the crease. Combine the orange zest, juice, and segments; olive oil; oregano; and remaining salt and pepper. Spoon the dressing with segments over each fillet. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
• Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron); bake 25 to 30 minutes or until fully puffed. Remove from oven; open carefully. Transfer fillets to a plate; spoon cooking liquid and orange segments over.

FILLETS OF SOLE IN WHITE WINE

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.

ROLLED FILLET OF SOLE

Steps:

• Wipe each filet and sprinkle with salt and pepper.
• Sprinkle cheese and onion on each filet. Roll jelly-roll style and secure with a toothpick.
• Dip each rolled filet in egg and water wash. Coat with bread crumbs.
• Place in a well-buttered dish. Pour melted butter over top and bake at 400 degrees for 25-30 minutes.
• Place under broiler until bread crumbs brown, 1-2 minutes.
• Serve garnished with parsley and lemon wedges.

HEALTHY SOLE ROLL-UPS

Steps:

• Wrap each sole fillet around carrot and secure with toothpick.
• Place in shallow baking dish.
• Combine broth and lemon juice and pour evenly over fish.
• Sprinkle with black pepper.
• Mix the crumbs and oregano.
• Sprinkle on top of the fish.
• Sprinkle with parmesan cheese.
• Bake at 450F 10-12 minutes until the fish is done.