CookEatShare è inoltre disponibile in English
Chiudi

Ricetta Mediterranean Filet of Sole

Clicca per votare
3 voti | 25417 visioni

Dover Sole was on sale at the local supermarket, and I felt inspired to try an recreate some of the simple, delicious flat fish dishes while traveling through the Greek Islands. Everyone raved about the outcome. This will take you to Mikonos...whether you've been there before or not!

Tempo Preparazione:
Tempo di cottura:
Porzioni: 8 servings
Marcatori (Tags):

Ingredienti

Cost per serving $0.81 vedi dettagli

Istruzioni

  1. Place fillets in a bowl and cover with the cup of wine. Let rest for 20-30 minutes.
  2. Take a pyrex or other casserole dish and place a paper towel in the bottom. Take 5-6 fillets, however many will fit, and lay them in a single row on the paper towel. Using a another paper towel, pat the tops dry. Hold the kosher salt about 18 inches above the fish, evenly shake salt onto the fillets below. Do the same with black pepper, paprika, and finally with the flour. Place a dry paper towel over the first row of fillets, and repeat with another row. Continue until all the fish have been done. (Note that only one side of each fillet will be seasoned. This is OK.)
  3. Heat a large non-stick frying or saute pan over high heat. Pour in about 1 Tbsp of Olive Oil and 1 Tbsp of butter. Put in 1/3 or so of the chopped garlic, and spread evenly around the pan with a spatula. Lay 4-5 fillets into the pan seasoned side down, as many as will fit without squeezing. While fillets are cooking, season the tops of the fillets with a light sprinkling of salt and paprika. Flip the fillets after 1 minute, and cook for an additional minute on the other side. Remove from pan and place in a warming pan in an oven heated to 200 F. Repeat saute procedure for the remaining fillets. This should take 3-4 batches.
  4. Serve with lemon wedges (they are a must!) and with pasta seasoned with garlic/butter/olive oil, or with rice pilaf.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 62g
Recipe makes 8 servings
Calories 195  
Calories from Fat 158 81%
Total Fat 17.94g 22%
Saturated Fat 4.62g 18%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 1777mg 74%
Potassium 62mg 2%
Total Carbs 3.73g 1%
Dietary Fiber 0.5g 2%
Sugars 0.45g 0%
Protein 0.52g 1%
Come ti sembra questa ricetta?
Clicca per votare:
x

Link a Ricetta

Aggiungi Ricetta con larghezza di 400px (anteprima)

Aggiungi Ricetta con larghezza di 300px (anteprima)

Recensioni

  • Nancy Miyasaki
    These were really delicious. My whole family loved them. Light but tasty. My kids preferred this to the shrimp we served...which they almost never do. A winner!
    Ho cucinato/assaggiato questa ricetta!
    • duane
      I have fixed this twice,with two different fish and it came out wonderful both times.It is in my recipe box and i will make it again
      Ho cucinato/assaggiato questa ricetta!

      Commenti

      • ShaleeDP
        08 Maggio 2014
        This sounds a nice recipe. I would try to do this and hope my kid likes it.
        • Patricia Hawkes
          04 Maggio 2009
          I'm inspired, Nancy! I'll make them tonight - can't wait to take the kids on a virtual tasting tour of the Greek Islands!
          • Jason Freund
            03 Maggio 2009
            I tried it with Halibut tail fillets that were slightly thicker than sole, but the cooking instructions: 1 minute on high for each side still worked perfectly. Also, I only needed a few shakes of the seasonings to do the job. The spices were not overpowering, and the lemon goes very well with the fish.

            [2nd remark] Yep, this one is a winner. Served 4 times to different groups now. This one is going in my permanent recipe book. I also like the idea of serving with buttered noodles. Something like a spagetti-aglio-olio-e-peperoncini (does anyone have a good recipe for that :)

            Lascia una recensione o commento