Best 4 Sole Judic Baked Sole Wrapped In Lettuce Recipes

**Sole Judic: A Classic French Dish with a Modern Twist**

Sole Judic is a classic French dish that combines the delicate flavor of sole fillets with a rich and flavorful sauce. The dish is typically made with sole fillets wrapped in lettuce leaves and baked in a flavorful broth. In this article, we present two variations of Sole Judic: the classic recipe and a modern interpretation that uses parchment paper instead of lettuce leaves. Both recipes result in a tender, flaky fish dish with a delicious sauce. We also include a vegetarian version of the dish that uses tofu instead of sole fillets. Whether you're a fan of classic French cuisine or looking for a modern take on a timeless dish, our Sole Judic recipes have something for everyone.

Here are our top 4 tried and tested recipes!

BAKED SOLE WITH LEMON

Baked Sole with Lemon image

Fish fillets that are coated with lemon and vegetable oil first, then topped with breadcrumbs, cheese and paprika.

Provided by Liza Agbanlog

Categories Main Course

Time 30m

Number Of Ingredients 7

Ingredients

1 lb sole fillets
Coarse salt to taste
¼ cup vegetable oil
¼ cup fresh lemon juice
3 tbsp breadcrumbs
3 tbsp grated Parmesan cheese
½ tsp paprika

Steps:

Preheat oven to 350 degrees F. Season sole fillets with salt.
In a small bowl, whisk together oil and lemon juice. Pour into a 13X9 glass baking dish. Add fish and coat each fillet with the lemon-oil mixture.
Sprinkle fillets evenly with breadcrumbs, then with the cheese and finish with a sprinkle of paprika.
Bake in the oven for 15-20 minutes or until fish flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
Serve and enjoy!

Nutrition Facts : Calories 247 kcal, Carbohydrate 7 g, Protein 17 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 448 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED SOLE FILLET, THE MEDITERRANEAN WAY

Baked Sole Fillet, the Mediterranean Way image

Simple Baked Sole fillet, Spiced Mediterranean-style and baked in a buttery lime sauce. Green onions, dill, and capers are welcomed additions here!

Provided by The Mediterranean Dish

Categories Entree

Time 30m

Number Of Ingredients 14

Ingredients

1 lime or lemon, juice of
1/2 cup Private Reserve extra virgin olive oil
3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to 1/2 cup)
2 shallots, thinly sliced
3 garlic cloves, thinly-sliced
2 tbsp capers
1 tsp seasoned salt, or to your taste
3/4 tsp ground black pepper
1 tsp ground cumin
1 tsp garlic powder
1.5 lb Sole fillet (about 10-12 thin fillets)
4-6 green onions, top trimmed, halved length-wise
1 lime or lemon, sliced (optional)
3/4 cup roughly chopped fresh dill for garnish

Steps:

In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
Remove the fish fillets from the oven and garnish with the chopped fresh dill.
Serve next to white rice or roasted Greek potatoes and a simple Mediterranean salad.

Nutrition Facts : Calories 350 calories, Sugar 0.7 g, Sodium 528.1 mg, Fat 26.1 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.8 g, Protein 23.1 g, Cholesterol 15.3 mg

BAKED STUFFED LEMON SOLE

Baked Stuffed Lemon Sole image

Baked Stuffed Haddock is a regular and ever-popular menu item at BG's Boat House in Portsmouth, N.H., but chef Jeff Graves also uses this rich, deliciously buttery seafood stuffing for sole, jumbo shrimp and lobster. This makes an impressive and elegant party dish.

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 tablespoons butter
3 tablespoons olive oil
1 small onion, chopped
1 small zucchini, unpeeled and chopped
1/2 cup chopped fresh mushrooms
1/2 pound sea scallops, chopped
1/2 pound small ("salad size") peeled and deveined shrimp (if using larger shrimp, coarsely chop)
1 1/2 teaspoons seafood seasoning blend (recommended: Old Bay)
1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of crackers) (recommended: Ritz)
Salt and freshly ground black pepper
8 thin lemon sole or other white fish fillets, such as haddock (about 2 pounds total)
2 tablespoons butter, melted
Lemon wedges

Steps:

In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.
Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)
Preheat the oven to 400 degrees F.
Brush a large glass baking dish generously with melted butter.
Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine. Brush the fish with melted butter.
Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.

SOLE JUDIC (BAKED SOLE WRAPPED IN LETTUCE)

Sole Judic (Baked sole wrapped in lettuce) image

Provided by Pierre Franey

Categories dinner, sauces and gravies, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 heads Boston lettuce
8 skinless, boneless fillets of flounder or sole
Salt to taste if desired
Freshly ground pepper to taste
5 tablespoons butter
2 tablespoons finely chopped shallots
1/2 cup dry white wine
1/2 cup heavy cream
Juice of half a lemon

Steps:

Preheat the oven to 450 degrees.
Remove the lettuce leaves from the core and drop them into a large quantity of boiling water. Let simmer about two minutes, drain in a colander and let cold water run over the leaves until they are thoroughly chilled. Drain well.
Open up the leaves on a flat surface.
Sprinkle the fillets with salt and pepper. Fold the fillets into thirds to make flat packets. Place each packet on an opened lettuce leaf. Cover with a second lettuce leaf and fold the edges of the leaves up and over to enclose the fish.
Rub a baking dish large enough to hold the fish in one layer with two tablespoons of the butter. Sprinkle the bottom with shallots. Arrange the lettuce-wrapped packages in the dish and pour in the wine. Sprinkle with salt and pepper. Bring the wine to a boil on top of the stove.
Place in the oven and bake 10 minutes.
Pour the liquid from the baking dish into a saucepan. Bring to a boil. Cook down over high heat to about one-third cup. Add the cream, salt and pepper. Bring to a boil.
Meanwhile transfer the packages to a serving dish and keep warm. As liquid accumulates around the packages, pour it into the sauce. Cook the sauce over high heat, stirring often, until reduced to slightly less than one cup. Swirl in the remaining three tablespoons of butter and the lemon juice. Heat briefly and pour the sauce over the fish packages. If desired, strain the sauce before reheating and pouring over the fish packages.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 32 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 17 grams, Sodium 1156 milligrams, Sugar 2 grams, TransFat 1 gram

Tips:

Choose the right sole fillets: Look for firm and plump fillets with a mild, slightly sweet flavor. Avoid fillets that are thin, discolored, or have a strong fishy odor.
Prepare the lettuce leaves: Blanch the lettuce leaves in boiling water for a few seconds to soften them and make them pliable. This will help prevent them from tearing when you wrap the sole fillets.
Season the sole fillets: Season the sole fillets with salt, pepper, and any other desired spices or herbs. You can also add a squeeze of lemon juice or a drizzle of olive oil.
Wrap the sole fillets in lettuce: Place a sole fillet on a lettuce leaf and fold the leaf over to enclose the fillet. Secure the lettuce leaf with a toothpick or kitchen twine.
Bake the sole fillets: Place the wrapped sole fillets in a baking dish and bake them in a preheated oven until the fish is cooked through. The cooking time will vary depending on the thickness of the fillets, but it should take about 10-12 minutes.
Serve the sole fillets: Serve the baked sole fillets immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Sole Judic is a classic French dish that is simple to prepare and absolutely delicious. The sole fillets are wrapped in lettuce leaves and baked in a flavorful broth, resulting in a tender and flaky fish that is bursting with flavor. This dish is perfect for a special occasion or a weeknight meal. Feel free to experiment with different variations of Sole Judic. You can use different types of fish, such as flounder or tilapia. You can also add different vegetables to the broth, such as carrots, celery, or onions. And you can adjust the seasonings to your liking. No matter how you prepare it, Sole Judic is sure to be a hit!