FRIED SOLE FISH RECIPE RECIPES
EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE RECIPE ...
This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
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.
Nutrition Facts : Calories 467.6, FatContent 26.7, SaturatedFatContent 14.2, CholesterolContent 200.1, SodiumContent 1144, CarbohydrateContent 13.2, FiberContent 0.6, SugarContent 0.5, ProteinContent 42.4
PAN FRIED WHOLE TROUT RECIPE | ALLRECIPES
There couldn't be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard.
Provided by Lola
Categories Fish Recipes
Total Time 32 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Remove gills from fish and discard. Rinse fish under cold water.
- In a large skillet heat oil over medium heat.
- In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.
Nutrition Facts : Calories 711.2 calories, CarbohydrateContent 29.8 g, CholesterolContent 194.9 mg, FatContent 33.2 g, FiberContent 4.2 g, ProteinContent 73.4 g, SaturatedFatContent 5.4 g, SodiumContent 763.8 mg, SugarContent 0.1 g
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Reviews 4.5
Total Time 20 minutes
Category main-dish
Cuisine european
Reviews 4.5
Total Time 20 minutes
Category main-dish
Cuisine european
- 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.
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OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE RECIPE ...
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup — thicker than you may imagine — stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.
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Reviews 5
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Total Time 40 minutes
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Total Time 40 minutes
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