Best Sunnys Easy Baked Lemon Sole And Spring Onions Recipes

Sunny's Easy Onion Jam image

Provided by Sunny Anderson

Time 1h5m

Yield 1 pint

Number Of Ingredients 8

2 cups frozen pearl onions, defrosted and halved
1/4 cup apple cider or red wine vinegar
3 tablespoons light brown sugar
4 shallots, thinly sliced
2 large red onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme
2 scallions, finely chopped

Steps:

In a medium saucepan on medium-low heat, add the pearl onions, vinegar, sugar, shallots, red onions, a pinch of salt, a few grinds of pepper and 1/4 cup water. Stir to combine, then cook until the onions are completely tender and caramelized, 40 to 45 minutes.
Add the thyme and scallions to the cooked onions and refrigerate until ready to use. Serve on nachos, burgers, hot dogs, etc.

Lemon Sole image

Provided by Food Network Kitchen

Categories main-dish

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.

Baked Lemon Sole with Sauteed Swiss Chard image

Provided by Sunny Anderson

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 slices fresh white bread, crusts discarded and bread quartered
1 teaspoon lemon zest
1/4 cup walnut halves
1/4 cup grated Parmesan
2 tablespoons olive oil
4 lemon sole fillets, rinsed and patted dry
Salt and freshly ground black pepper
4 tablespoons butter, plus extra for casserole
1/4 cup lemon juice 3 tablespoons capers 2 tablespoons olive oil
2 cloves garlic, minced
2 bunches Swiss chard, leaves removed and chopped

Steps:

Preheat oven to 400 degrees F.
In a food processor combine bread, lemon zest, walnuts and cheese. Pulse until almost uniform in texture. Continue pulsing while drizzling in the olive oil. Set aside.
Season fish with salt and pepper. Place 4 fillets in a single layer on a buttered 9 by 12-inch casserole. In a small saucepan melt 4 tablespoons of butter and add the lemon juice and capers. Pour butter mixture over fish, and sprinkle tops with bread crumb mixture. Bake uncovered for 15 to 20 minutes.
Meanwhile, add the olive oil to a large skillet over medium heat. Infuse the oil with minced garlic, then add the Swiss chard and saute until wilted, about 2 minutes. Season with salt and pepper, to taste. Serve hot with the sole.