Best 2 Breaded Fillets Of Sole With Tomatoes Recipes
Embark on a culinary journey with our delectable Breaded Fillets of Sole with Tomatoes, a symphony of flavors that will tantalize your taste buds. This classic dish showcases the delicate texture of sole fillets, coated in a crispy breadcrumb crust and pan-fried to perfection. Succulent tomatoes, bursting with their natural sweetness, create a vibrant sauce that complements the fish beautifully. Served alongside a bed of fluffy rice or your favorite roasted vegetables, this dish promises a satisfying meal that will leave you craving for more.
In addition to the main recipe, we've also included variations to suit your preferences. For a lighter version, try our baked breaded sole fillets, which offer a healthier alternative without compromising on taste. If you're a fan of bolder flavors, our Cajun-spiced breaded sole fillets pack a punch with their zesty blend of herbs and spices. And for those who love a creamy touch, our creamy tomato sauce variation adds a velvety richness to the dish.
No matter which recipe you choose, you're in for a treat. Our breaded fillets of sole with tomatoes are a versatile dish that can be enjoyed for lunch, dinner, or even as an elegant appetizer. So gather your ingredients, preheat your pan, and let's embark on a culinary adventure that will leave your taste buds singing.
BREADED FILLETS OF SOLE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the fillets on a flat surface. There may be a small bone line running partly down the center of each fillet. If so, cut on both sides and discard it.
- Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
- Put the flour in a flat dish and toss the fillets in it. Shake off excess.
- Put bread crumbs in a flat dish.
- Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
- Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding. Cook until golden brown on one side, about one and one-half to two minutes. Turn and cook about one and one-half minutes on the second side. The cooking times will depend on the thickness of the fish. It may be necessary to add more oil if it disappears. As the fillets are cooked transfer them to a warm serving platter. Continue cooking until all the fillets are done.
- Pour off the oil from the skillet and wipe it out with paper towels.
- Put the butter in the skillet and swirl it around over high heat until it starts to foam. Continue cooking until it starts to become hazelnut brown. Pour this over the fish. Sprinkle the fish with the lemon juice and serve.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 26 grams, Carbohydrate 72 grams, Fat 40 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams
BREADED FILLETS OF SOLE WITH TOMATOES
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the fillets on both sides with salt and pepper.
- Peel the tomatoes and cut them in half crosswise. Squeeze gently to remove the seeds. Cut each tomato half into thin, half-inch slices. Set aside.
- Beat together the egg and melted butter. Pour the mixture into a flat dish.
- Put the bread crumbs in a flat dish.
- Dip the fillets, one at a time, into the egg mixture to coat well.
- As the fillets are coated with egg, dip them in the bread crumbs to coat well. Tap the the fillets with the side of a kitchen knife to help the crumbs adhere.
- Heat the oil in a skillet, preferably Teflon-coated, until it is very hot and almost smoking. Add two fish fillets and cook 1 1/2 minutes on one side, then turn and cook the same amount on the other. Transfer the fillets to a warm serving dish.
- Cook the second pair of fillets and transfer them to the dish.
- Heat the two tablespoons butter in a skillet. Add the shallots, tomatoes, salt and pepper. Cook, stirring and shaking the skillet, about two minutes. Add the vinegar and toss.
- Spoon equal portions of the tomato sauce over each fillet. Sprinkle with chopped parsley and serve.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 30 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 791 milligrams, Sugar 6 grams, TransFat 1 gram
Tips:
- Choose fresh, firm fillets of sole. The fresher the fish, the better the dish will taste. Look for fillets that are white or light pink in color, and that have a mild, briny smell.
- Use a light touch when breading the fillets. Too much breading will make the fish heavy and greasy. Just a light coating of flour, egg, and breadcrumbs is all you need.
- Cook the fillets over medium heat. This will help to prevent them from burning or overcooking. Cook the fillets for about 3-4 minutes per side, or until they are golden brown and cooked through.
- Serve the fillets immediately with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice. You can also top the fillets with a simple lemon-butter sauce.
Conclusion:
Breaded fillets of sole with tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is tender and flaky, and the tomatoes add a bright and flavorful sauce. This dish is sure to please the whole family.
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