ny other way.
Most Dover Soles have a natural crease
For fish: Preheat oven to 375\u00b0F and heat large oval saute pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce.
For sauce: Heat saute pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
...
Preheat Oven to 350.
Spray a cookie sheet or large baking pan with nonstick cooking spray.
Rinse fish off in cold water & lay on pan or cookie sheet, blot dry with paper towel.
Combine the olive oil and lemon juice in a small bowl.
Combine the dill, garlic powder & onion powder in another small bowl. (Fresh parsley and dill can be used in place of the dried).
Brush the oil & lemon mixture on each piece of fish, using a pastry brush.
Lightly sprinkle the herb mixture over each piece of fish.
Bake for 6-8 minutes. It is ...
edium high heat.
Dredge sole in flour.
Mix eggs
Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
Heat oil in a large, non-stick skillet over medium-high heat.
Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.
For the chutney (prep time includes marinating chutney, you can make the night before), mix all ingredients and allow flavors to mingle for about 3 hours- if you are in a pinch, it's fine to marinate it for less time.
Rinse fillets and pat dry-- make sure they are not slippery at all.
Preheat oven to 375\u00b0F.
Put olive oil in the bottom of a baking dish, tilt to coat bottom.
Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
Take each fillet and place about ...
Preheat the grill until very hot. Place the fish fillets on a rack in a single layer, spray with oil, and season well. Grill for 8-10 minutes, or until the fish is cooked through.
Meanwhile, make the horseradish cream by mixing all the ingredients in a bowl until smooth. Season well and serve alongside the grilled fish.
alt and pepper. Season the sole with a bit of salt
For the beurre blanc: cook the shallots and wine over high heat in a medium saucepan until the wine has reduced nearly completely.
Reduce heat; add cream and cook until reduced to a very small amount.
Whisk in butter, one piece at a time until completely blended.
Strain sauce and keep warm over warm water.
Skin the fish and remove heads; filet away from the ribs, leaving the meat attached at the tail.
Add head, skin and ribs to fish stock.
Cut each fileted side into 8 lengthwise strips.
Bring the stock or clam juice to a ...
Heat oil in large nonstick skillet over medium-high heat.
Sprinkle fish with salt and pepper; dust both sides with flour. Add to skillet; cook until browned and just opaque in center, about 2 minutes per side.
Transfer fish to platter. Add grapes, wine, and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish.
Preheat oven to 400F (200C).
Cut each filet in half, lengthways. Sprinkle with salt and pepper and roll up.
Use a little of the butter to grease a baking pan that is just large enough to hold the fish rolls in a single layer.
Place rolls in baking dish and pour fish stock over them. Cover tightly with foil and bake 12-15 minute or until just cooked through. Don't overcook.
Place remaining butter in a saute pan and when foaming, add the sliced mushrooms. If using chanterelles, cut large ones in half or in quarters. Saute mushrooms ...
br>Select six of the best fillets and set aside.
killet over medium heat. Cook sole 2-3 minutes on each
Season sole with salt, pepper and few
re tender.
Meanwhile, season sole and place 1-2 sage
oach the roll.
The Sole:
Squeeze lemon over fillet
hallow baking dish. Lay the sole fillets side by side on
f vegetable oil. Add the sole fillets to the shallow dish
it the size of the sole. Sprinkle with salt to taste
tays warm.
Place the sole fillets on a broiler pan