Preheat oven to 375 degrees. Line a baking pan with parchment paper or foil. Place fillets on pan and season liberally with seafood seasoning, paprika, salt and pepper. Bake for …
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Ingredients 1 1 1/2 pounds fresh petrale sole fillets 2 Salt, to taste 3 2 tablespoons extra virgin olive oil 4 3 tablespoons minced shallots 5 1/4 cup dry white wine 6 2 tablespoons, cut into 4 pieces, cold, unsalted butter 7 Fresh thyme leaves (or any fresh herb for flavor) 8 Minced fresh chives 9 Lemon wedges (use Meyer lemons if available)
Season the sole fillets with salt and pepper, then dust with flour on both sides, shaking the excess off. In two large nonstick skillets, or in a double-burner nonstick griddle, melt the butter over medium-high heat.
However, by replacing sole fish with other healthy fish varieties, you can still enjoy your favorite sole recipe or dish — but with a healthy and sustainable twist. Some of the best fish to eat instead include tuna, Atlantic mackerel, wild-caught salmon, sardines and sablefish. Here are some healthier takes on sole recipes that you can give a try:
It has a flat appearance and is typically brown with a white underside. It has two small eyes on the right side of its body and can grow up to 28 inches long. The sole fish dwells close to the ocean floor and is a bottom feeder, meaning it feeds on crustaceans and shellfish found at the bottom of the sea.