Best 4 Fillet Of Sole With Capers Almonds And Lemon Recipes
Indulge in a culinary symphony with our tantalizing Fillet of Sole with Capers, Almonds, and Lemon recipe, a delectable seafood dish that marries delicate flavors with a delightful crunch. This recipe highlights the natural sweetness of sole fillets, expertly pan-fried to perfection and complemented by a vibrant sauce bursting with briny capers, toasted almonds, and the refreshing zest of lemon.
Explore variations of this classic dish with our comprehensive guide, featuring three additional recipes that cater to diverse tastes and preferences. Embark on a culinary journey with our Pan-Seared Sole with Brown Butter and Lemon Caper Sauce, where crispy fillets bask in a luscious brown butter sauce infused with lemon and capers. Delight in the simplicity of our Baked Sole with Lemon Butter, a recipe that showcases the purity of sole's flavor, elegantly enhanced with a luscious lemon butter sauce. Lastly, try our Sole Meunière, a timeless French preparation where fillets are pan-fried in butter and served with a classic lemon and parsley sauce.
No matter your culinary expertise, our detailed instructions and helpful tips ensure that each recipe is accessible and enjoyable to prepare. Dive into the world of flavors and textures, and elevate your seafood repertoire with these exquisite Fillet of Sole creations.
SOLE WITH LEMON-CAPER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
- When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.
FILLET OF SOLE WITH CAPERS, ALMONDS AND LEMON
Steps:
- Put the flour in a pie plate; season with salt and pepper. Dredge the fish in the flour, tapping off the excess; transfer to a plate. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the fillets and cook over high heat, turning once, until golden and crisp, 3 to 4 minutes. Transfer to a platter, cover with foil and keep warm. Repeat with another 1 tablespoon each of butter and oil and the remaining fish. Add the remaining 1 1/2 tablespoons of butter and the almonds to the skillet. Cook over high heat, stirring, until golden, 2 minutes. Add the capers and lemon slices and cook until heated through, 1 minute longer. Spoon the sauce over the fish and serve.
SOLE FILLETS IN LEMON BUTTER
This is such a speedy, no-fuss and delicious way to prepare fish. My son started requesting this "fish with crackers" as a little boy, and he still asks for it as an adult today. -Barbara Sharon, Plymouth, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the sole in an ungreased microwave-safe 11x7-in. dish; sprinkle with salt and pepper. Cover and microwave on high for 3-4 minutes. , In a small bowl, combine the butter, parsley and lemon juice; pour over fillets. Sprinkle with cracker crumbs. Microwave, uncovered, for 3-4 minutes or until fish flakes easily with a fork. Sprinkle with paprika.
Nutrition Facts : Calories 213 calories, Fat 11g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 377mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SOLE WITH LEMON AND CAPERS - BONNIE STERN
We had this for supper tonight, and I do believe this is the only way I'm going to prepare my fish from now on. I'm not even sure I can describe it any other way but to say "Out Of This World". This is so simple, it's hard to believe it delivers such flavour. I received this recipe in a Bonnie Stern newsletter. I don't think I've ever been disappointed in any recipe of hers I've tried. I hope you will agree. The salad dressing in the photo is from recipe #346159. In preparing this recipe, I opted to use a mixture of olive oil and recipe #245811 for frying.
Provided by Diana 2
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the fillets and pat dry. Lightly season with salt and pepper.
- Dredge fillets in flour, then dip into the beaten egg. Re-dip into flour.
- Heat oil in a large skillet and cook fish for about 3 minutes on each side. Remove to a plate and keep warm.
- Drain any excess oil from the skillet. Return to the heat, adding the lemon juice and capers. Deglaze the pan while scraping any browned bits into the sauce.
- Remove from heat and add the pepper and parsley. Pour over fillets and serve.
Nutrition Facts : Calories 303.4, Fat 15.9, SaturatedFat 3, Cholesterol 166.3, Sodium 648.3, Carbohydrate 14, Fiber 0.8, Sugar 0.7, Protein 25.3
Tips:
- Choose the right sole fillets: Look for firm, plump fillets that are free of blemishes and have a mild, sweet flavor.
- Cook the sole fillets gently: Sole is a delicate fish, so it's important to cook it gently over medium-low heat. This will help to prevent the fish from overcooking and becoming dry.
- Use fresh, high-quality ingredients: The fresher the ingredients, the better your dish will taste. Look for fresh herbs, lemons, and capers, and use good-quality almonds.
- Don't overcrowd the pan: When cooking the sole fillets, make sure not to overcrowd the pan. This will help to ensure that the fish cooks evenly.
- Serve the sole fillets immediately: Sole is best served immediately after cooking. This will help to ensure that the fish is hot and flaky.
Conclusion:
Fillet of sole with capers, almonds, and lemon is a delicious and easy-to-make dish that is perfect for a light and healthy meal. The sole fillets are cooked gently in a flavorful sauce made with capers, almonds, and lemon, and the result is a dish that is both flavorful and delicate. This dish is sure to impress your friends and family, and it's a great way to enjoy the fresh flavors of summer.
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