SHALLOW SAUCE PAN RECIPES

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EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE - FOOD.C…



Easy Pan Fried Sole Fish With Lemon-Butter Sauce - Food.c… image

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

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.

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

BASIC CURRY SAUCE RECIPE - BBC GOOD FOOD



Basic curry sauce recipe - BBC Good Food image

Make batches of this versatile curry sauce

Provided by Good Food team

Categories     Dinner, Main course, Supper

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes 1 litre

Number Of Ingredients 6

3 tbsp vegetable oil
500g onion , finely chopped
6 garlic cloves , peeled and chopped
large knob root ginger peeled and finely chopped
2 tbsp Madras curry paste
400g can chopped tomato

Steps:

  • Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn’t burn. Stir in curry paste and cook for another min.
  • Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

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