Best Breaded Fillets Of Sole Recipes

JULIA CHILD'S SOLE MEUNIERE

Steps:

• Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper. Lightly dredge fillets in flour, shaking off any excess
• Bring a wide skillet to medium heat and add clarified butter.
• Place fillets in, not overcrowding the pan, about 2 fillets per skillet and brown on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.
• Remove fish to a platter and in the same skillet, melt butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.
• Spoon lemon caper sauce over fish and serve immediately.

BREADED FILLETS OF SOLE WITH TOMATOES

Steps:

• Sprinkle the fillets on both sides with salt and pepper.
• Peel the tomatoes and cut them in half crosswise. Squeeze gently to remove the seeds. Cut each tomato half into thin, half-inch slices. Set aside.
• Beat together the egg and melted butter. Pour the mixture into a flat dish.
• Put the bread crumbs in a flat dish.
• Dip the fillets, one at a time, into the egg mixture to coat well.
• As the fillets are coated with egg, dip them in the bread crumbs to coat well. Tap the the fillets with the side of a kitchen knife to help the crumbs adhere.
• Heat the oil in a skillet, preferably Teflon-coated, until it is very hot and almost smoking. Add two fish fillets and cook 1 1/2 minutes on one side, then turn and cook the same amount on the other. Transfer the fillets to a warm serving dish.
• Cook the second pair of fillets and transfer them to the dish.
• Heat the two tablespoons butter in a skillet. Add the shallots, tomatoes, salt and pepper. Cook, stirring and shaking the skillet, about two minutes. Add the vinegar and toss.
• Spoon equal portions of the tomato sauce over each fillet. Sprinkle with chopped parsley and serve.

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.