Sole Provencal Food
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
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
SOLE FLORENTINE
This dish is my "Copy Cat" version from a local restaurant, Corvo's, in Saranac Lake, NY. I like it better than the Florentine recipes with cream sauces.
Provided by Graymare47 252632
Categories < 60 Mins
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
- Put flour on a paper plate.
- In a separate low dish, mix the water with the beaten eggs.
- Dust the filets with flour, then dip both sides in the beaten egg.
- Fry gently on each side until fish laked easily.
- Remove fish to a heated plate.
- Add the rest of the butter and lemon juice to the frying pan.
- Add the spinach, turning gently until just "wilted".
- Serve spinach under each serving of fish.
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.
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Servings 6Estimated Reading Time 2 minsCategory MAINS, FAST, EASY, FISH & SHELLFISHTotal Time 25 mins
- 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.
- Rinse 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. Add several filets to the pan and cook 1 minute per side, then remove. Repeat with the remaining filets. Place the fish in one layer in a large roasting pan. Spread the tomato mixture over the top and bake until the fish flakes with a fork and is cooked through, 5 to 7 minutes.
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