Best Baked Lemon Sole With Sauteed Swiss Chard Recipes

Lemon Sole image

Provided by Food Network Kitchen

Time 25m

Yield 4 main course servings

Number Of Ingredients 8

Four 4-ounce skinless sole or flounder fillets
Kosher salt and freshly ground black pepper
Flour for dredging
5 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
1 teaspoon minced flat-leaf parsley leaves
1 teaspoon minced fresh thyme leaves

Steps:

Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.

Sunny's Easy Baked Lemon Sole and Spring Onions image

Provided by Sunny Anderson

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 stick (8 tablespoons) salted butter, melted
Zest of 1 lemon plus 1/4 cup lemon juice
2 tablespoons capers
2 cloves garlic, grated on a rasp grater
Pinch kosher salt
4 to 8 spring onions or scallions
4 sole fillets
8 thin slices lemon
Hot Hungarian paprika, for sprinkling

Steps:

Line a baking sheet with nonstick aluminum foil and place it in the oven. Preheat the oven to 400 degrees F.
For the butter: Meanwhile, whisk together the butter, lemon zest and juice, capers, garlic and salt in a medium bowl.
For the sheet: Slice the spring onions in half lengthwise. If using scallions, they can be left whole.
Make sure you have all of your ingredients ready to go so you can assemble the sheet and return it to the oven quickly. Remove the sheet from the oven once the oven is preheated. Quickly add the fish in a row, leaving about an inch between each piece. Drizzle the butter mixture over the top, add the lemon slices over the fish, then the spring onions. Sprinkle with paprika. Return the sheet to the oven and bake until cooked through, 12 to 18 minutes. Serve warm, preferably with garlicky mashed potatoes!