New recipes

Fillet of Sole Rector

Fillet of Sole Rector

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 2 tablespoons butter
  • 1 tablespoon water
  • 1 ½ pounds fillet of sole
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry wine
  • 1 tablespoon heavy cream
  • Salt and pepper


Melt 1 tablespoon butter in a frying pan over medium heat. Add water before butter is completely melted. Place fillets in pan and cook slowly for 8-10 minutes. Turn once during cooking. Remove fillets to hot ovenproof platter.

To the sauce in the frying pan, add the remaining butter. Stir in lemon juice, sherry, and cream. Add salt and pepper, to taste.

Keep the flame on very low and stir gently for 5 minutes. Pour sauce over the fillets and place under a moderate broiler flame. Brown lightly and serve.

Baked Sole Fillets with Herbs and Bread Crumbs

Seafood is wonderful. It’s usually almost laughably easy to prepare and tastes delightfully light and fresh. For some reason, a lot of people are intimidated to try making seafood at home. Maybe because it looks and tastes so aristocratic and cultured. I’ve got great news for you! Fish is probably one of the easiest (and fastest) dinner options. The #1 thing to remember is not to overcook the fish.

As soon as I saw this recipe on America’s Test Kitchen, I just knew that this would become one of my favorites. Sole is a very mild and delicate fish. It is very thin, so it’s perfect for rolling into cute little bundles, which gives the excellent opportunity to infuse the fish with mild, aromatic flavors, like garlic, herbs, and lemon throughout the fish.

You know how breadcrumbs become soggy and gloppy when you bake them on top of a dish? Not a problem with this recipe. The breadcrumbs are cooked separately until they are golden and crunchy and then sprinkled on the fish minutes before it’s ready. Some of the breadcrumbs are set aside and sprinkled on top of the fish when serving, for a fresh crunch. Genius!

  • 2-3 Tablespoons parsley minced
  • 2-3 Tablespoons chives minced
  • 1 teaspoon lemon zest finely grated
  • 5 Tablespoons butter
  • salt, pepper
  • 2/3 cup panko breadcrumbs
  • 6 (about 6 oz each) sole fillets or you can use flounder
  • 1 Tablespoon Dijon mustard
  • 1-2 garlic cloves minced

Preheat the oven to 325 degrees. Melt the butter in a skillet and cook the minced garlic on medium heat for about 30 seconds. Take the garlic butter off the heat. Cooking the garlic will make it milder and not so powerful and robust. Pour all but 1 Tablespoon of the butter in a small bowl and set aside.Wipe the skillet with a paper towel and put the 1 Tablespoon of butter back in the skillet. Add the panko bread crumbs. Cook over medium heat, stirring frequently, until the crumbs are golden. Add 1/2 – 1 Tablespoon of minced herbs to the breadcrumbs. Set aside. Mix the rest of the minced herbs with the lemon zest.

Pat the fish dry with paper towels. I had a hard time finding sole fillets, and the only ones I found were very small, so I just cooked them less. I used flounder one of the times, and it turned out perfectly. You can only use thin, flat fish for this recipe. The other fish will not be able to roll properly. If you use smaller fish, serve two per person, and reduce the baking time.

Season each side with salt and pepper. Lay the fish with the narrow end pointed away from you. Spread a thin layer of mustard on each fillet. Sprinkle with the minced herbs and lemon zest. Drizzle about a teaspoon of the garlic butter over each of the fillets. Roll up the fillets tightly, starting with the widest side. You don’t need to use toothpicks of kitchen twine to hold the fish together. It keeps it’s shape beautifully, because it’s so flat. Place seam side down on a baking dish and drizzle the rest of the butter over the fish bundles. Cover with aluminum foil and bake until the center of the fish is 135 degrees. When the fish is 135 degrees in the center, (you’ll need to cook it for 15-25 minutes, depending on how thick the fish is) sprinkle half the breadcrumb mixture over the fish and cook for 5 more minutes, uncovered.

Sprinkle with the remaining breadcrumbs right before serving.


Trim carrots, bell pepper, snow peas, cabbage and onion. Peel or rinse if necessary and cut into very thin strips.

Peel ginger root and cut into very thin slices. Rinse and slice the chile pepper (if you like it less spicy, it cut in half and remove the seeds). Squeeze lime.

Whisk sesame oil, 1 tablespoon lime juice, mirin, soy sauce and honey with about 2 tablespoons of water to make a vinaigrette. Set aside.

Rinse fish fillets, pat dry and sprinkle with salt. Sprinkle with sesame seeds on each side and press in to adhere.

Heat half the oil in a non-stick skillet, add fillets with sesame seeds side down and cook for 1-2 minutes. Turn gently and for another 1-2 minutes. Remove and set aside on a plate.

Wipe out skillet with paper towels, add remaining oil and heat. Add vegetables, chile pepper and ginger and fry over very high heat while stirring, 2 minutes.

Place fish on the vegetables with the sesame seed-encrusted side up.

Pour in 3 tablespoons of water. Cover and cook over medium heat for 4-5 minutes, possibly even adding a little more water. Arrange vegetables and fish on plates, drizzle with sesame-lime vinaigrette and serve.

Recipe Summary

  • 2 oranges
  • Four 6-ounce fillets of sole, skin removed
  • 1 bunch arugula (about 6 ounces), stems trimmed
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh oregano

Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice.

Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Lay the fillets on a work surface, skinned side up, and top each with a layer of arugula leaves. Season with half the salt and pepper, and roll up tightly. Place one fillet seam side down on each length of parchment paper near the crease. Combine the orange zest, juice, and segments olive oil oregano and remaining salt and pepper. Spoon the dressing with segments over each fillet. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.

Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron) bake 25 to 30 minutes or until fully puffed. Remove from oven open carefully. Transfer fillets to a plate spoon cooking liquid and orange segments over.

Lemon and Parsley Filet of Sole

Put another pot of water on for the rice. Add a dash of salt. We went with the Minute Rice tonight because we were in a rush. When the water starts to boil add the rice and cook for 8 – 10 minutes.

Chop up the parsley and cut the lemon in half.

In a shallow dish put the flour, salt and pepper then stir to get it mixed. At this point you can get a little creative if you want and include things like grated parmesan cheese or lemon pepper instead of black pepper or dried dill weed or garlic powder or ground cayenne pepper or all of those things. Or, you could just stick with salt and pepper. It will still turn out great.

Put a skillet on at medium and add the butter.

When the Carrots are done strain the water off and put them back in the pot. Add the butter and the parsley. Mix it up getting butter and parsley on all the carrots. Put the pot on a burner set at the lowest or in the oven at warm, as you do the fish.

Rinse off the filets and one at a time dredge them in the flour mixture and lay them in the pan. As soon as one side has turned brown carefully turn them over and brown the other side. They will cook quickly – one to two minutes a side – and they will be fragile when cooked.

Remove the filets to the serving plates and put the rest of the butter in the pan. Turn the heat up to medium high and when the butter stops foaming squeeze in the lemon juice and add the parsley. Mix it all up and let it heat up a little. Spoon the butter, lemon and parsley mixture on the filets. Add the carrots and rice and Bon Appetit! You’re a very good cook!

Gordon Ramsay’s Lemon Sole Recipe | The F Word with Foxy Games

Sponsored by Foxy Games, see more here
A deliciously simple recipe..
Add The F Word on Facebook:…
To find out more about Gordon Ramsay visit:
Gordon Ramsay on Facebook.
Follow Gordon Ramsay on Twitter Sponsored by Foxy Games, see more here 3oJkP27..
#TheFWord #GordonRamsay #Food #Cooking

Video taken from the channel: The F Word

  • ½ cup water
  • 1 10-ounce package frozen chopped spinach
  • 3 tablespoons finely chopped onion, divided
  • Salt & freshly ground pepper to taste
  • Pinch of freshly grated nutmeg
  • 4 5-ounce Pacific sole fillets (1 1/4 pounds total)
  • 1 teaspoon canola oil
  • 1 cups nonfat milk, divided
  • 2 tablespoons cornstarch
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley for garnish

Coat a shallow baking dish with cooking spray. Bring water to a boil in a medium saucepan. Add spinach, cover and cook until thawed, 2 to 3 minutes. Drain in colander, squeezing out as much water as possible. Finely chop and combine with 1 tablespoon onion in a small bowl. Season with salt, pepper and nutmeg.

Place fish skinned-side up on a cutting board. Divide the spinach mixture into 4 equal portions and place on the wide end of each fillet. Roll up jellyroll-style to enclose the filling. Place seam-side down in the prepared baking dish. Cover and refrigerate.

Meanwhile preheat oven to 400 degrees F. Heat oil over low heat. Add the remaining 2 tablespoons onion and saute until light golden, 2 to 3 minutes. Add 1 cup milk and bring to a simmer. Dissolve cornstarch in the remaining 1/2 cup milk, whisking to eliminate any lumps. Whisk the cornstarch mixture into the hot milk and cook, whisking constantly, over low heat until thickened. Season with salt, pepper and nutmeg.

Pour the sauce over the fish and sprinkle with Parmesan cheese. Bake, uncovered, until top is golden brown and the fish flesh is opaque, about 20 minutes. Garnish with parsley and serve immediately.


In a skillet, melt butter and cook shallots and garlic. Add spinach and cook until wilted, about three minutes. Remove from heat and strain excess liquid. Add cheese and enough Mornay sauce to moisten. (Reserve extra Mornay sauce). Cool.

Divide spinach between fillets and roll into bundles, secure with toothpicks. Place on greased baking dish. Sprinkle with wine, salt and pepper.

Bake for 15 minutes. Transfer to platter and cover with remaining Mornay sauce.

For Mornay Sauce: In a saucepan, melt butter. Add flour, stir constantly until paste forms (Do not brown). Add fish broth and simmer 5 minutes.

Strain sauce into a clean pan and add heavy cream. Simmer for 5 minutes and add pepper and salt to taste.

Giada De Laurentis shares her recipe for sole with lemon and oregano

Giada De Laurentiis’ new cookbook, “Giada’s Italy” (Clarkson Potter, $35) tells the story of the author’s month spent in Rome, Italy, with her daughter and mother. De Laurentiis, Food Network TV star and author of eight bestselling cookbooks, told me that this book is probably her most personal yet.

“The book tells a story,” she told me in a telephone interview from her home in Los Angeles. “It’s almost like a reality show in that the photographer came with us and she followed us. Looking back at some of the photos, they aren’t perfectly posed or choreographed they are less staged, (such as) a photo with me eating pizza, a photo at a coffee shop.

“It was a chance for me to reconnect with Rome. I was born in Rome but moved here when I was 8. My mother moved back after my brother passed away six or seven years ago. It was fun to see our extended family.”

We chatted about one of the recipes in the book, Lemon Sole Oreganata, a recipe chosen for its simplicity and deliciousness. She said that many home cooks are extremely intimidated about cooking fish, and this dish is a no brainer, a perfect dish for a weeknight recipe arsenal.

Other varieties of mild while fish can be substituted.

Lemon Sole Oreganata is a traditional Italian dish that is easy to prepare. (Photo by Aubrie Pick)

Lemon Sole Oreganata

Yield: 4 servings


1 1/2 teaspoons dried oregano

1 teaspoon grated lemon zest

1/2 cup freshly grated Parmigiano-Reggiano

4 tablespoons olive oil, divided use

4 lemon sole fillets, about 8 ounces each

1/4 cup fresh flat-leaf parsley leaves, coarsely chopped

1. Position oven rack to top third of oven. Preheat oven to 450 degrees.

2. In medium bowl, whisk bread crumbs, oregano, zest, cheese and 3 tablespoons oil. Mixture should resemble wet sand. Set aside.

3. Brush remaining 1 tablespoon oil over bottom of rimmed baking sheet. Place sole fillets in single layer on sheet and season with salt. Sprinkle bread-crumb topping evenly over each fillet and pat gently to adhere. Pour wine around fish. Bake 10 minutes, or until barely cooked. Remove sheet from oven.

4. Turn on broiler to high. Place baking sheet under broiler for an additional 1 to 2 minutes, or until bread crumbs are nicely toasted and golden brown, and the fish is cooked through. Using a wide spatula, transfer fillets to dinner plates, sprinkle with parsley and drizzle with any pan juices that remain. Serve with lemon wedges to squeeze over top.

Source: “Giada’s Italy” by Giada De Laurentiis (Clarkson Potter, $35)

Lemon Sole Oreganata

  • Quick Glance
  • Quick Glance
  • 15 M
  • 30 M
  • Serves 4

Ingredients US Metric

  • 3/4 cup fresh or dried bread crumbs
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon grated lemon zest, preferably organic
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 4 tablespoons olive oil
  • Four (8-ounce) thin white fish fillets, such as sole, flounder, or tilapia
  • 1 teaspoon kosher salt
  • 2/3 cup dry white wine
  • 1/4 cup flat-leaf parsley leaves, roughly chopped
  • Lemon wedges, for serving


Preheat the oven to 450°F (230°C) and position a rack in the top third of the oven.

In a medium bowl, whisk together the bread crumbs, oregano, lemon zest, Parmigiano-Reggiano, and 3 tablespoons oil until the mixture resembles wet sand.

Brush the remaining 1 tablespoon oil over the bottom of a rimmed baking sheet. Place the fish in a single layer on the sheet and season with the salt. Sprinkle the bread crumb topping evenly over each fillet and pat gently to help it adhere. Pour the wine around the fish. Bake the fish until barely cooked through, 6 to 10 minutes, depending on the thickness of the fillets.

Remove the baking sheet from the oven and heat the broiler to high. Slide the baking sheet back in the oven and broil until the bread crumbs are toasted and golden brown and the fish is cooked through, 1 to 2 minutes. Using a wide spatula, transfer the fillets to dinner plates, sprinkle with the parsley, and drizzle with any pan juices. Serve with a lemon wedge to squeeze over the top.

Recipe Testers' Reviews

This is such a fast and easy weeknight meal! My kids and I enjoyed it very much. The cooking technique is so versatile as it should work on nearly any type of fish that you can imagine. I served the fish with a blend of wild and brown rice and a stir-fry of snow peas with garlic, oil, lemon juice and lemon zest.

This is a great week night meal. And the recipe couldn't be easier. From the fridge to the table in about a half hour and great flavors to boot. Oregano, lemon zest, and Parmesan are great together and, mixed with some bread crumbs and olive oil, make a great topping for the fish.

Sole was an excellent vehicle for the topping since it's light, firm, flaky, and not fishy. Of course, crisping the topping for a couple minutes under the broiler was perfect.

I can never have too many weeknight dinner options that are easy, tasty, and look pretty to boot. This recipe slides right into that category.

I used tilapia, as we always have some in the freezer, and fresh breadcrumbs (I just pulsed a couple slices of whatever sourdough is lurking around the counter or freezer). The topping was moist but got a lovely crunch on the top.

I think the thing I love most about this recipe is how it lends itself to improvisation. Throw in some pecans and swap the oregano for rosemary. Some macadamias with lime zest and ginger would be fabulous. Whole wheat, sourdough, curry powder, za'atar, you name it! I served it with roasted green beans that I threw on to cook while preparing the fish. I love an easy dinner!

I always think the less fussy a fish recipe is, the better. This one is tasty, light, easy, and has good flavor.

The bread crumb mixture was just enough to cover the amount of fish. I have to admit that once I breaded the fish and poured the wine around it, I was a bit skeptical, concerned that things were going to get soggy. I was even more skeptical as the fish was cooking. It looked strange, as if the breading wasn’t going to hold together and it might fall off the fish. But, voila, it all worked out when the fish went under the broiler. What came out was golden brown, crunchy on the outside, and perfectly moist in the inside.

I served this fish with roasted herb potatoes, and some roasted broccoli with a mustard vinaigrette. What’s even better is that the portion I ate the night after came out just as good as the previous night once I stuck it in the oven at 350°F for a few minutes.

This is a great weekday recipe. It doesn’t take very long to make but the flavors are wonderful. Fresh fish, lemon zest, Parmigiano-Reggiano, parsley, and lemon with crisp bread crumbs—a wonderful combination. The white wine poured around the edges of the fish keep the fish moist even as the bread crumbs brown and crisp.

I served it with bok choy and white wine and it made a delicious and very satisfying meal.

This sole recipe produced a family-approved dish that would be perfect for company. The Parmigiano-Reggiano bread crumb mixture can be made ahead of time and means you can put the dish together at the last minute.

I served the fillets with roasted asparagus.

This is a great "adult" take on a fish finger! The breading was super flavorful and I loved that it baked in the oven and wasn't fried.

I used sea bass fillets, as that is what my store had in stock. I love that this is adaptable to other types of fish.

This fish is a delicious and fast meal to prepare. The lemon zest and Parmigiano-Reggiano made the topping very flavorful while the wine created a light sauce.

I bought Dover sole and used panko whole-wheat bread crumbs. Baking time was right on and broiling for a couple minutes made the topping golden and crunchy, adding nice texture. Parsley added beauty and freshness.

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Watch the video: Φιλέτο βοδινού με μανιτάρια και σάλτσα κρέμας λευκού κρασιού (July 2022).


  1. Tauro

    Quick answer, hint of mind :)

  2. Brougher

    You were right. Thank you for choosing advice, how can I thank you?

  3. Yekuno Amlak

    The joke is cruel!

  4. Gahmuret

    I join. It happens. We can communicate on this theme. Here or at PM.

  5. Doukazahn

    I apologise, but, in my opinion, you are mistaken. I can defend the position.

  6. Migul

    In this something is and is an excellent idea. I keep him.

Write a message