00 F degrees.
Rinse fillet of sole in cold water and pat
Wipe each fillet and sprinkle with salt and pepper.
Sprinkle cheese and onion on each fillet.
Roll jelly-roll style and secure with toothpick.
Dip each rolled fillet in egg or water wash.
Coat with bread crumbs.
Place in well buttered dish.
Pour melted butter over top and bake at 400\u00b0 for 25 to 30 minutes.
Place under broiler until bread crumbs brown, 1 or 2 minutes.
Garnish with parsley and lemon wedges.
Even if you are not a seafood cook, try this.
Place fillets in a greased baking dish.
Combine rosemary, wine, lemon juice and pour over the fish.
Top with scallions and mushrooms.
Cover with aluminum foil.
Bake in preheated 350-degree oven for about 15 minutes or until flaky.
Sprinkle with parsley and season with salt and pepper.
Steam onions for 3 minutes in a covered vegetable steamer basket.
Add mushrooms and steam an additional 2 minutes.
In a baking dish, layer half the onions, half the mushrooms and half cheese.
Arrange sole over the cheese.
Top with the remaining onions, mushrooms and cheese.
Bake at 400\u00b0 for 20 to 25 minutes or until fish flakes with fork.
Combine yogurt, ginger and lime juice.
Spray baking pan.
Put fillet of sole in pan and top with yogurt mixture.
Sprinkle with bread crumbs and carrots.
Bake at 350\u00b0 for 1/2 hour.
talks asparagus on each portion of fish and roll up jelly
Stuff fillets of sole with chopped shrimp and onions.
Make sauce of butter, flour and sherry wine.
Pour over top of fillets arranged side by side in greased 8-inch baking dish with cover. Bake at 350\u00b0 for 45 minutes.
Separate fillets; arrange in 1 1/2-quart utility dish.
Blend together the oyster stew, mushrooms and salt.
Pour over fillets; sprinkle paprika as desired.
Cover with plastic wrap.
Cook in Radarange oven, covered, on Full power for 5 to 7 minutes, or until flakes easily with fork.
aking dish.
Layer the fillet of sole over the haddock and scatter
nion powder, 1/2 teaspoon of salt, pepper and mace.
Melt butter (do not brown).
Add onion, parsley and clams. Add bread crumbs, a little at a time, until butter is absorbed. Mix should be dry.
Sprinkle with lemon.
Butter medium size casserole and alternate seafood and crumb mixture starting with fillet of sole; add crumbs, then scallops, crumbs, shrimp, crumbs, lobster and cover with rest of crumb mixture.
Place pads of margarine on top; sprinkle with lemon.
Bake at 350\u00b0 for 30 minutes.
Test to be sure all seafood is cooked.
Cut each fillet in half, making the cut
lace one-fourth of the stuffing on each fillet and roll the
Cut fillet of sole, scallops and shrimp into bite-size pieces and place in buttered 9 x 6 x 2-inch baking dish.
Mix rest of ingredients and pour over fish.
Cover with buttered flavored bread crumbs with added Parmesan cheese and extra parsley flakes.
Bake in 375\u00b0 oven and bake for 40 minutes.
Remove all excess moisture from the sole with paper towels.
Place in flat, buttered \"oven to table\" baking dish and put in the refrigerator while making sauce.
Saute onion in butter.
Stir in flour, then wine and water.
Bring to a boil stirring constantly.
Remove from heat and add cream slowly.
Simmer 4-5 minutes more.
Add chopped tomatoes, herbs and parsley and simmer a minute more.
Pour sauce over sole, sprinkle with bread crumbs and cheese and bake at 350 degrees F. for 15-20 minutes.
Butter a Pyrex dish.
Place fish side by side and spread soup evenly over the top.
Sprinkle cheese over it, pepper and bake at 375\u00b0 for 45 minutes.
Fillet of haddock or halibut can be used if you wish.
Serves 4.
Lay fillets in baking pan and sprinkle with paprika.
Melt butter and combine with rest of ingredients.
Pour over fish.
Bake at 375\u00b0 for 15 minutes, or until flakes easily.
br>Tear off 4 pieces of parchment paper or tin foil
Beat egg and add water.
Mix well in medium dish.
Mix corn meal, salt and pepper in another medium dish.
Dip thawed sole in egg mixture and roll in corn meal.
Place fish in skillet of hot oil.
Cook until light golden brown, turning fish once.
Microwave 2 minutes. Add almonds. Cook for 2 minutes.
Let stand for 2 minutes.
Serves 4.