Best Baked Lemon Sole Fillets Recipe2021-02-10
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(3 / 5)
4 People rated this recipe
This information is per serving.
Best baked lemon sole fillets recipe. Baked fillets of sole with mushrooms, lemon juice, and herbs. Very easy and delicious! Do you like to cook sole fillets? if so, you may also like Sole Bretonne:
Sole Bretonne Recipe
Pan-fried sole fillets with mushrooms, shrimp, capers, and lemon juice. Mouthwatering fish recipe!
Makes 4 servings
Ingredients: 8 sole fillets, washed and dried, 1½ cups (375 ml) milk, 2 large eggs, beaten, salt and freshly ground black pepper, to taste, 1½ cups (375 ml) all-purpose flour, 6 tablespoons (90 ml) unsalted butter, 1/2 pound (240 g) fresh mushrooms, quartered, 3/4 pound (375 g) cooked shrimp, coarsely chopped, 1 tablespoon (15 ml) capers, 1 tablespoon (15 ml) chopped fresh parsley, freshly squeezed juice of half lemon
Instructions: In a mixing bowl, combine milk and beaten eggs. Whisk well. Season sole fillets with salt and black pepper, then dip into the egg mixture, then into the flour. Shake off excess flour.
In a medium sauté pan, melt 4 tablespoons (60 ml) butter over high heat. Add seasoned sole fillets, reduce heat to medium, and cook, uncovered, for 5 minutes on each side.
Remove cooked fish from the pan and transfer to a heated serving plate.
Pour off excess fat from the pan. Melt remaining butter over high heat. Reduce heat to medium, add quartered mushrooms and cook, uncovered, stirring occasionally, for 2 minutes. Stir in chopped shrimp and cook for further 2 minutes. Season with salt and black pepper.
Add capers, chopped fresh parsley, and lemon juice. Mix well. Pour mushroom-shrimp mixture over cooked sole fillets. Serve hot.
Best Baked Lemon Sole Fillets Recipe
- 4 sole fillets
- 1 cup all-purpose flour
- 2 tablespoons melted unsalted butter
- 2 tablespoons vegetable oil
- 1/2 pound (240 g) fresh mushrooms
- 2 tablespoons chopped fresh shallots
- 1 tablespoon chopped fresh parsley
- freshly squeezed lemon juice
- salt and freshly ground black pepper
Season sole fillets with salt and black pepper. Dip into flour.
Preheat butter in a frying pan over medium-high heat. Add seasoned fish fillets and cook for 2 minutes on each side.
Remove cooked sole from the pan and transfer to a serving platter. Try to keep hot in the oven at 150 F (75 C).
Pour vegetable oil into the frying pan. Add mushrooms and shallots. Season with salt and blck pepper. Cook, uncovered, stirring occasionally, for 3-4 minutes.
Stir in chopped fresh parsley. Sprinkle with lemon juice, to taste. Mix well. Pour mushroom-lemon mixture over cooked fish. Serve hot.