Sauteed Fillet Of Sole With Fresh Tomato And Ginger Sauce Food

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SOLE WITH LEMON-CAPER SAUCE



Sole with Lemon-Caper Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 12

4 fillets of lemon sole
1 1/4 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, at room temperature
1/3 cup all-purpose flour, for dredging
1/4 cup capers, drained and rinsed
1 clove garlic, minced
1/2 cup chicken stock
1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons)
1/2 teaspoon Calabrian chili paste
1/2 teaspoon chopped fresh oregano
2 tablespoons chopped fresh Italian parsley

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.

LEMON SOLE



Lemon Sole image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 main course servings

Number Of Ingredients 8

Four 4-ounce skinless sole or flounder fillets
Kosher salt and freshly ground black pepper
Flour for dredging
5 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
1 teaspoon minced flat-leaf parsley leaves
1 teaspoon minced fresh thyme leaves

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.

SAUTEED FILLET OF SOLE WITH FRESH TOMATO AND GINGER SAUCE



Sauteed Fillet of Sole With Fresh Tomato and Ginger Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 ripe tomatoes, about 1 pound
1 tablespoon olive oil
2 tablespoons chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons grated fresh ginger
1 teaspoon ground cumin
Salt and ground pepper to taste
4 tablespoons butter
4 skinless fillets of lemon sole, about 1 pound
4 tablespoons milk
1/2 cup flour
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
4 sprigs fresh basil or parsley

Steps:

  • Place tomatoes in boiling water for about 10 seconds. Drain, and pull away skins; remove cores. Cut tomatoes crosswise and into 1/4-inch cubes.
  • Heat olive oil in saucepan, add shallots and garlic. Cook briefly. Do not brown. Add tomatoes, ginger, cumin, and salt and pepper to taste. Bring to a boil and simmer 5 minutes.
  • Place tomato mixture in a blender. Add 1 tablespoon butter, and blend quickly to a fine texture. Check seasoning; transfer to small saucepan and keep warm.
  • Meanwhile, sprinkle fillets with salt and pepper to taste. Pour milk into a shallow bowl; put the flour on a dish. Dredge each fillet with flour, patting so flour adheres and shaking to remove excess.
  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Place as many fillets in the pan as will fit in one layer without crowding.
  • Brown fillets thoroughly on one side; turn, and brown on other side. Cooking will take about 2 minutes on each side, depending on the thickness of the fillets. Do not overcook.
  • Divide tomato mixture equally among four warm serving plates. Place fillets over tomatoes, and keep warm.
  • While the pan is still warm, wipe it out with a paper towel and return it to medium-high heat. Add the remaining butter, and cook until hazelnut brown. Add lemon juice, and pour equally over each serving. Top with basil or parsley.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 26 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 808 milligrams, Sugar 4 grams, TransFat 1 gram

SOLE WITH BASIL, TOMATOES AND OREGANO



Sole with Basil, Tomatoes and Oregano image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Two 8-ounce fillets sole
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 clove garlic, sliced
3 red potatoes, diced and parboiled
One 14-ounce can whole tomatoes, chopped, juices reserved
Juice of 1 lemon
3/4 cup chicken stock
2 tablespoons chopped fresh basil, plus extra for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Pat the sole dry with paper towels and sprinkle with salt and pepper. In a large ovenproof saute pan, brown the sole in 1 tablespoon olive oil on one side, then remove from the pan and set aside. Add the oregano, red pepper flakes and garlic to the pan and saute 1 minute. Next, add the potatoes and chopped tomatoes (with their juices) and cook 1 to 2 minutes. Pour half of the lemon juice into the pan, add the chicken stock and season with salt and pepper. Bring to a simmer, and then add the fish back to the pan and baste with the sauce. Finish cooking in the oven, 5 to 7 minutes.
  • Remove the fish from the pan and place on a platter. Return the pan to the stove and add the remaining 1 tablespoons olive oil along with the chopped basil and remaining lemon juice. Let the sauce reduce over medium heat, 2 minutes. Serve the fish with the sauce and garnish with chopped basil.

PAN-SAUTEED SOLE



Pan-Sauteed Sole image

We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Tilapia works well, too. Serve it with steamed new potatoes and sauteed spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 10m

Number Of Ingredients 5

2 fish fillets, such as lemon sole
Salt
Wondra flour, for dusting
1 1/2 tablespoons butter
5 thin lemon slices

Steps:

  • Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.

Nutrition Facts : Calories 220 g, Protein 27 g, SaturatedFat 6 g

SOLE EN PAPILLOTE WITH TOMATOES AND OLIVES



Sole en Papillote with Tomatoes and Olives image

Provided by Larraine Perri

Categories     Fish     Olive     Tomato     Low Cal     Dinner     Summer     Healthy     Self     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

Parchment paper
4 sole fillets (6 ounces each)
1 tablespoon plus 4 teaspoons olive oil, divided
3 cloves garlic, 2 thinly sliced, 1 halved
1/8 teaspoon red pepper flakes
1 cup grape tomatoes, halved
2 tablespoons capers, drained
8 large, pitted kalamata olives, quartered
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 teaspoons dry white wine
4 teaspoons unsalted butter
8 fresh thyme sprigs
4 slices (1/2-inch thick) ciabatta bread

Steps:

  • Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.

SAUTEED SOLE WITH LEMON



Sauteed Sole with Lemon image

Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

1/2 cup flour, preferably Wondra
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 gray sole fillets (6 ounces each)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons sliced almonds
1 1/2 tablespoons chopped fresh parsley
Finely chopped zest and juice from 1 lemon, plus wedges for garnish

Steps:

  • Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.
  • Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.
  • Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.

FRESH TOMATO WITH FRESH GINGER SAUCE



Fresh Tomato With Fresh Ginger Sauce image

This sauce is not a traditional Italian sauce, but don't let that stop you -- the surprise of fresh ginger in a tomato sauce is utterly delicious. This is a great sauce to make ahead and reheat when you need a really quick meal. To make this sauce even quicker, you can serve it unpureed or unmilled -- but I think the extra step of smoothing it out better distributes the ginger flavor. This sauce is superb with spaghetti or any long, thin, dried pasta. Recipe by David Rosengarten

Provided by Babyoil

Categories     Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup minced shallot
2 teaspoons minced peeled fresh ginger
2 cloves garlic, minced
1/4 cup unsalted butter
2 cups diced peeled fresh ripe tomatoes (if necessary, you may use an equivalent amount of canned tomatoes)
1 pinch sugar
salt, to taste
fresh ground black pepper, to taste
1/4 cup minced fresh parsley leaves

Steps:

  • Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
  • Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
  • Season to taste with salt and pepper.
  • Put the sauce through a food mill or puree in a food processor or blender until smooth.
  • Toss with hot pasta and parsley leaves.
  • Serve immediately.
  • This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.

Nutrition Facts : Calories 143.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 12.2, Carbohydrate 9.5, Fiber 1.3, Sugar 2.4, Protein 1.9

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE



Easy Pan Fried Sole Fish With Lemon-Butter Sauce image

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

8 sole fillets
1/2 cup flour
1/2 teaspoon seasoning salt (or use white salt, or to taste)
1/4 teaspoon black pepper (or to taste)
7 tablespoons butter
1/4 cup fresh lemon juice
2 tablespoons chopped fresh parsley

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.

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