Best Baked Sole Mexicana Recipes

SUNNY'S EASY BAKED LEMON SOLE AND SPRING ONIONS

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!

BAKED SOLE WITH LEMON

Steps:

• Preheat oven to 350 degrees F. Season sole fillets with salt.
• In a small bowl, whisk together oil and lemon juice. Pour into a 13X9 glass baking dish. Add fish and coat each fillet with the lemon-oil mixture.
• Sprinkle fillets evenly with breadcrumbs, then with the cheese and finish with a sprinkle of paprika.
• Bake in the oven for 15-20 minutes or until fish flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
• Serve and enjoy!

BAKED SOLE MEXICANA

Steps:

• Preheat oven to 375 degrees. Coat large baking dish with vegetable cooking spray.
• Arrange the fish fillets in a single layer and season with the lime juice, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
• In a large skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes.
• Add the tomatoes, bay leaf, marjoram and jalapeno peppers.
• Cook until thickened, 5 - 7 minutes. Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes.
• Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes.
• Sprinkle the remaining chopped parsley over the top and serve.

MEXICAN BAKED FISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
• Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
• Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

SOLE MEUNIèRE

Steps:

• Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
• Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
• In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
• Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

MEXICANA HALIBUT

Steps:

• Combine lime juice, garlic,oil, beer, parsley, cumin, and mustard. mix together.
• Place halibut in marinate for 1 hour. Drain.
• Place halibut fillets on a oiled cookies sheet. Bake at 350°F for 15 minutes.
• Drain off liquid, and put salsa on top of halibut fillets and bake 10 more minutes.
• Top with cheddar cheese and bake until cheese is melted.

BAKED SOLE FILLETS

Steps:

• Preheat oven to 375F degrees.
• Butter a shallow baking dish and arrange fish pieces in it; cover fish with onion slices.
• In a small bowl, whisk together sour cream, wine, flour, lemon juice and the seasonings; pour over the fish and onions.
• Bake, uncovered, for 25 minutes or until fish is tender; do not overcook or fish will dry out.

BAKED RICE MEXICANA

Steps:

• Sauté the onion and garlic in hot olive oil until just soft.
• Add the rice and seasonings and brown lightly.
• Add the mushrooms and sausage and enough boiling stock to come 1" above the rice.
• Cover with a tight lid and bake in a 350°F.
• oven until the liquid is completely absorbed, about 35 minutes.
• Sprinkle with grated Parmesan cheese and serve.

BAKED SOLE

Steps:

• Sprinkle fish with salt and arrange in oiled shallow baking dish. Chop onions and sprinkle over fish. Add wine and bake in 400* oven for 15 minutes. Melt butter and add flour.
• Drain wine from fish into butter and flour mixture and cook over hot water, stirring until thickened. Add parsley, olives and lemon juice. Pour over fish.

BAKED FILLET OF SOLE

Steps:

• 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.