Does anyone have a good recipe for sole?

Question

Or sea base?

Answer 1

Sea Bass with Lemon and Caper Sauce:

We love this one! - We also make it with salmon and halibut - haven't tried it with sole - but I bet it would be good!


(6-ounce) sea bass fillets
Salt and freshly ground white pepper
1 ounce olive oil
6 ounces butter
1/2 cup bread (white, brioche or baguette), crust trimmed, cut into 1/2-inch cubes
8 ounces assorted baby vegetables (baby carrots, baby turnips, asparagus tips, yellow zucchini), blanched in salted boiling water
1/4 cup brunoise red bell peppers
1 tablespoon minced shallots
1/4 cup chopped lemon sections and juice
2 tablespoons minced parsley leaves
2 tablespoons minced chives
1 teaspoon minced tarragon leaves
1 tablespoon capers
1 tablespoon caper berries, halved lengthwise

Preheat oven to 350 degrees F.
Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.

Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.

In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.

Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.

Note: if sea bass is not available, any firm white fish can be substituted - like sole.

Answer 2

take about 1 teaspoon of dill, 1/2 ts of white or black pepper, 1/2 ts of salt (to taste), 1/4 ts of garlic powder and 1/2 ts of Bay Seasoning. Mix that together. Heat your pan to medium high. Spray some olive oil on the fish and season thoroughly. Saute the skin side first for about 4 1/2 minutes, depending upon the thickness of the fish. Flip and saute for another 4 minutes. Squeeze some fresh lemon over the fish before serving. Jasmine or Basmati rice with basil, cilantro, salt, pepper, lime zest, lime juice and red onion is really good with this, too.

Answer 3

Beer-Batter Fried Sole

1 cup all-purpose flour
1 cup beer
1 egg
1/4 teaspoon hot pepper sauce
cooking oil -- for frying
1 teaspoon salt
salt and pepper -- to taste
1 1/2 pounds sole fillets


Mix together flour, beer, egg, hot pepper sauce, 1 Tbs. oil, and 1
tsp.
salt. Let stand at least 20 minutes. Heat about 1-1/2" oil in a large,
deep
frying pan over medium-high heat or heat oil in a deep-fat fryer to
375°.
Stir batter to remix. Sprinkle fish with salt and pepper, dip in
batter and
fry in oil, turning once, until golden, 2 to 3 minutes per side. Drain
the
fish on paper towels.

Answer 4

fish and leeks 4 tbls. butter/1 cup heavy cream/1 cup dry vemouth /salt and pepper/4 leeks split, well rinsed, cut into julienneadd all to a hot saute'pan reduce heat and cook over low heat 20 mins. lightly flour sole or bass .melt 1 tbls.butter in pan fry over medium heat about 5 mins. per side top with leek sauce enjoy

Answer 5

I like to let my whitefish (flounder/sole, cod, haddock, etc) soak in Italian dressing for 15 minutes, and then bread it and either cook it in the oven or on a grill with tin foil....... it comes out very good....

Answer 6

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