EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE
This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper.
Provided by Kittencalrecipezazz
Categories Brunch
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour with seasoned salt and pepper in a shallow dish.
- Dredge the fish fillets in the flour mixture.
- Heat a large skillet over high heat.
- Add in about 3 tablespoons butter to the hot skillet.
- Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
- Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
- Season the sauce with salt and pepper.
- Pour the warm sauce over the fish.
- Serve immediately.
PAN-FRIED DOVER SOLE
Steps:
- Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
- Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
- Heat oil in a large, non-stick skillet over medium-high heat.
- Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
- Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.
Nutrition Facts : Calories 303 calories, Carbohydrate 18.6 g, Cholesterol 153.2 mg, Fat 12.7 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.5 g, Sodium 354.6 mg, Sugar 0.3 g
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.
DOVER SOLE MEUNIERE
Dover sole is one of my favorite dishes. It reminds me most of New York City and the iconic restaurants that have served this dish, especially during festive times around the holidays. I enjoy the presentation of the fish, which is generally done at the table; the energy and nostalgia of this process speaks to me of the holidays in Manhattan.
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place the flour in a shallow dish large enough for the whole fish. Season the flour with salt and pepper. Dredge the fish to lightly coat and set aside.
- In a saute pan large enough to fit the whole fish, heat the clarified butter over medium-high heat. When the fat begins to lightly smoke, place the fish in the pan and cook, without moving, until browned, about 4 minutes. Turn the fish over and repeat on the other side. Transfer the fish to the oven on a sheet tray fitted with a rack. Cook until tender and cooked through at the thickest part of the spine, 8 to 10 minutes.
- Heat the same saute pan with the high-fat butter it butter begins to lightly brown. Add the lemon juice (as much or as little as you like) to stop the cooking. Add the capers and finish with the parsley. Taste the sauce and season if necessary with more pepper but not salt because of the capers.
- Rest the fish, then serve whole with the sauce poured over the top.
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
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
CRISPY PAN-FRIED SOLE
My daughter has been wanting to try fish recipes but does not like a real 'fishy' taste. She found this recipe in the April 2005 edition of the All You magazine. It is served with shredded zucchini and sliced new potatoes. ( I was informed to add that too) :)
Provided by lauralie41
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow bowl, beat eggs. In another shallow bowl, combine the following four ingredients.
- Dip the fish pieces into the crumbs, into the egg, and than into the crumbs again. Pat crumbs into fish fillets.
- In 12-inch non-stick skillet, heat 1 tablespoon butter and 1 tablespoon oil until butter melts. Add 2 pieces of fish and cook. Only turn fish once while browning both sides, approximately 6 minutes.
- When fillets are golden brown add remaining butter, oil, and fish. Repeat the steps above to cook fillets.
PAN-FRIED DOVER SOLE WITH WARM TOMATO COMPOTE
Simply cooked, so you can really appreciate the flavour of this Rolls-Royce of fish
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Make the compote. Heat the oil in a large, non-stick frying pan, then sizzle the shallots for 2 mins until starting to soften. Season with salt, pepper and the sugar. Add the tomatoes, then cook for 2-3 mins over a high heat until they start to release their juice. Drizzle over the vinegar, bubble for a few mins, turn off the heat, then scatter over the coriander. Transfer to a plate.
- Now start the fish. With a large chef's knife, cut off the head just past the gill (you can use this for stock). Using a pair of kitchen scissors, trim away the frills from either side of the fish. Squeeze out any roe from the cavity then pick out and wash away any blood. Pat dry with kitchen paper. You will now have a trimmed slipper-shaped fish ready to be pan-fried.
- In a large, shallow dish mix the flour with cayenne pepper and season with salt. Dip each fish in the seasoned flour to completely coat, then pat off the excess. Set the fish aside.
- Heat the oil in a large, non-stick frying pan until hot. Place the floured fish in the pan, skinned side down. Shake the pan a little, then cook the fish, undisturbed, for about 4 mins until golden brown.
- Using a fish slice, carefully turn the fish over, then continue to cook on the underside for 2-3 mins until it has shrunk and is starting to come away from the bone. Add the pieces of butter to the outside of the pan and let them sizzle into the oil.
- Fry the fish for another 2-3 mins, constantly spooning the buttery oil over it to finish the cooking and keep it moist.
- Squeeze the lemon half through your fingers over the fish and cook for about 30 secs longer. Remove from the heat, then rest the fish in the pan for 2 mins.
- To remove the bones, sit the fish on a board, skinned side up. Run a fine fish slice or filleting knife down the natural line in the centre of the fish. Push the fillets away from bone, but leave them attached to the outside of the fish. Working from the head end of the fish, slowly pull the main skeleton out, easing the fillets aside as the bone comes loose. Carefully push the fillets back to reform so it resembles the whole fish again.
- Serve on a large plate with the tomatoes and some buttered new potatoes.
Nutrition Facts : Calories 1053 calories, Fat 71 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 1.08 milligram of sodium
More about "pan fried dover sole food"
QUICK PAN-FRIED DOVER SOLE - WHAT A GIRL EATS
From whatagirleats.com
Ratings 14Calories 268 per servingCategory Entree
DOVER SOLE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOLE MEUNIèRE (PAN FRIED DOVER SOLE) RECIPE - FOOD NEWS
From foodnewsnews.com
JOHN TORODE'S PAN-FRIED DOVER SOLE | THIS MORNING
From itv.com
PAN FRIED DOVER SOLE WITH DILL BEURRE BLANC RECIPE DIVINE ...
From divinelifestyle.com
PARMESAN CRUSTED SOLE - SAVOR THE BEST
From savorthebest.com
PAN FRIED DOVER SOLE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SOLE MEUNIéRE (PAN FRIED DOVER SOLE) - INTERNATIONAL CUISINE
From internationalcuisine.com
PAN FRIED DOVER SOLE - THEWONKYSPATULA.COM
From thewonkyspatula.com
PAN FRIED SOLE WITH CAPER BUTTER - EPICURUS.COM RECIPES
From epicurus.com
PAN-FRIED DOVER SOLE WITH A SHRIMP SAUCE RECIPE - BBC FOOD
From eatthis.barewp.com
DOVER SOLE RECIPES - BBC FOOD
From bbc.co.uk
PAN FRIED DOVER SOLE WITH DILL BEURRE BLANC RECIPE DIVINE ...
From pinterest.com
DEEP FRIED SOLE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PAN-FRIED DOVER SOLE WITH WARM TOMATO COMPOTE - BBC GOOD ...
From bbcgoodfoodme.com
PANFRIED SOLE WITH GARLIC BUTTER - SAVEUR
From saveur.com
EASY SOLE MEUNIèRE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
PAN FRIED DOVER SOLE RECIPE
From crecipe.com
DELECIOUS FOOD IMAGE INSPIRATION | PAN FRIED DOVER SOLE ...
From foodcosmo.netlify.app
PAN-FRIED DOVER SOLE WITH A SHRIMP SAUCE RECIPE - BBC FOOD
From bbc.co.uk
PAN FRIED DOVER SOLE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BEST BUTTER SOLE MEUNIERE RECIPE - SIMPLE. TASTY. GOOD.
From junedarville.com
PAN FRIED DOVER SOLE RECIPES - FOOD NEWS
From foodnewsnews.com
PAN-FRIED DOVER SOLE THAT ARE COATED IN CRUNCHY CRACKER ...
From pinterest.ca
PAN FRIED SOLE RECIPES
From tfrecipes.com
PAN-FRIED DOVER SOLE WITH CAPER, LEMON AND PARSLEY BUTTER ...
From pinterest.co.uk
30-MINUTE MEALS: ITALIAN PAN-SEARED SOLE - FOOD REPUBLIC
From foodrepublic.com
HOW TO COOK DOVER SOLE FILLET IN OVEN - FOODRECIPESTORY
From foodrecipestory.com
PAN-FRIED DOVER SOLE WITH WARM TOMATO COMPOTE | RECIPE ...
From pinterest.ca
HOW TO MAKE CRUNCHY PAN-FRIED SOLE - SIPPITYSUP
From sippitysup.com
PAN FRIED SOLE W/ PANKO | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
FRIED DOVER SOLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN FRIED DOVER SOLE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PAN-FRIED DOVER SOLE
From pinterest.com
NEVER EATEN DOVER SOLE? HERE’S ALL YOU NEED TO KNOW.
From christopher-torrevieja.com
RICK STEIN SHOWS HOW TO COOK AND PREPARE DOVER SOLE - …
From youtube.com
PAN FRIED DOVER SOLE FILLETS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRISPY PAN-FRIED SOLE RECIPE | MYRECIPES
From myrecipes.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