Best 4 Sole Fillets In Lemon Butter Recipes
**Savor the Delicacy of Sole Fillets in Lemon Butter: A Culinary Journey of Exquisite Flavors**
Embark on a culinary adventure with our collection of sole fillets in lemon butter recipes, a symphony of flavors that will tantalize your taste buds. Prepared with delicate sole fillets, each recipe offers a unique interpretation of this classic dish, ensuring an extraordinary dining experience. From the simplicity of pan-fried fillets bathed in a luscious lemon butter sauce to the elegance of baked sole en papillote, these recipes cater to diverse preferences and culinary skills. Indulge in the richness of sole fillets sautéed in a creamy lemon butter sauce, or delight in the aromatic escapade of fillets poached in a fragrant court-bouillon, infused with herbs and white wine. Explore the vibrant flavors of sole fillets pan-fried with capers and lemon, or embrace the Mediterranean essence of fillets baked with tomatoes, olives, and feta cheese. Each recipe promises a culinary masterpiece, transforming ordinary ingredients into an extraordinary feast. So, gather your finest ingredients, prepare your palate, and embark on a delectable journey with our curated selection of sole fillets in lemon butter recipes.
SOLE WITH LEMON-BUTTER SAUCE
Lemon slices help keep the fish moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
- Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
- Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.
Nutrition Facts : Calories 287 g, Fat 11 g, Fiber 2 g, Protein 38 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.
LEMON SOLE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 main course servings
Number Of Ingredients 8
Steps:
- Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
- Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
- Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
- Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.
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.
Tips for Cooking Sole Fillets:
- Choose fresh, high-quality sole fillets: Look for fillets that are firm to the touch and have a mild, briny smell. Avoid fillets that are slimy or have a strong fishy odor.
- Pat the fillets dry before cooking: This will help them to sear better and prevent them from steaming.
- Use a non-stick skillet or pan: This will help to prevent the fillets from sticking and breaking apart.
- Sear the fillets over medium-high heat: This will create a crispy outer layer and help to lock in the juices.
- Reduce the heat to medium-low and cook the fillets for 3-4 minutes per side: This will ensure that the fillets are cooked through without overcooking them.
- Baste the fillets with the lemon-butter sauce while they are cooking: This will help to keep them moist and flavorful.
- Serve the fillets immediately with the remaining lemon-butter sauce: Garnish with fresh parsley or chives for a pop of color and flavor.
Conclusion:
Sole fillets are a delicious and versatile fish that can be cooked in a variety of ways. The lemon-butter sauce is a classic accompaniment to sole fillets, and it adds a bright, citrusy flavor that complements the delicate fish. This recipe is a simple and easy way to prepare sole fillets, and it is sure to be a hit with your family and friends.
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