Mouthwatering and delightful, Mykonos fillet of sole is a Greek dish that combines the freshness of the sea with the richness of traditional Mediterranean cuisine. This delicate dish, originating from the beautiful island of Mykonos, offers a culinary journey that tantalizes the taste buds, making it a favorite among seafood enthusiasts and gourmands alike. As you embark on this culinary adventure, you'll discover the perfect balance of flavors, textures, and aromas that make Mykonos fillet of sole a truly exquisite dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON SOLE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 main course servings
Number Of Ingredients 8
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.
MYKONOS FILLET OF SOLE
From a magazine. I had it in my collection. The note says NOT to use fresh bread crumbs since in this recipe it won't be as good as with fine, dry bread crumbs.
Provided by Oolala
Categories Lemon
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 200 degrees F.
- Combine fish, half of the lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.
- Meanwhile, whisk together egg, milk, and another 1/4 teaspoon salt in a shallow bowl.
- In another shallow bowl, stir together bread crumbs, garlic, parsley, pepper, remaining 1/4 teaspoon salt.
- When fish is done marinating, dip fish pieces, one at a time, in egg mixture, letting excess drip off, then dredge in bread crumb mixture, shaking off excess. Transfer to a sheet of waxed paper, arranging fish in one layer.
- Heat 2 tablespoons oil and 1/2 tablespoon butter in a 12" non-stick skillet over moderately high heat until hot but not smoking. Fry 2 pieces of fish, turning over once, until golden and just cooked through, 4-5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tablespoons oil and the remaining 1/2 tablespoon butter in the same manner.
- Serve fish with remaining lemon slices.
Nutrition Facts : Calories 478.6, Fat 22, SaturatedFat 5.3, Cholesterol 170.9, Sodium 795, Carbohydrate 19.1, Fiber 2.3, Sugar 2.3, Protein 48
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.
MYKONOS FILLET OF SOLE
Categories Milk/Cream Egg Fish Fry Super Bowl Quick & Easy White Wine Winter Poker/Game Night Pan-Fry Gourmet
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Combine fish, half of lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.
- Whisk together egg, milk, and 1/4 teaspoon salt in another shallow dish. Stir together bread crumbs, garlic, parsley, pepper, and remaining 1/4 teaspoon salt in a shallow bowl.
- Dip fish pieces, 1 at a time, in egg mixture, letting excess drip off, then dredge in bread-crumb mixture, shaking off excess. Transfer to a sheet of wax paper, arranging fish in 1 layer.
- Heat 2 tablespoons oil and 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry 2 pieces of fish, turning over once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tablespoons oil and 1/2 tablespoon butter in same manner. Serve fish with remaining lemon slices.
BREADED FILLETS OF SOLE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the fillets on a flat surface. There may be a small bone line running partly down the center of each fillet. If so, cut on both sides and discard it.
- Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
- Put the flour in a flat dish and toss the fillets in it. Shake off excess.
- Put bread crumbs in a flat dish.
- Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
- Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding. Cook until golden brown on one side, about one and one-half to two minutes. Turn and cook about one and one-half minutes on the second side. The cooking times will depend on the thickness of the fish. It may be necessary to add more oil if it disappears. As the fillets are cooked transfer them to a warm serving platter. Continue cooking until all the fillets are done.
- Pour off the oil from the skillet and wipe it out with paper towels.
- Put the butter in the skillet and swirl it around over high heat until it starts to foam. Continue cooking until it starts to become hazelnut brown. Pour this over the fish. Sprinkle the fish with the lemon juice and serve.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 26 grams, Carbohydrate 72 grams, Fat 40 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams
SOLE FILLETS IN LEMON BUTTER
This is such a speedy, no-fuss and delicious way to prepare fish. My son started requesting this "fish with crackers" as a little boy, and he still asks for it as an adult today. -Barbara Sharon, Plymouth, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the sole in an ungreased microwave-safe 11x7-in. dish; sprinkle with salt and pepper. Cover and microwave on high for 3-4 minutes. , In a small bowl, combine the butter, parsley and lemon juice; pour over fillets. Sprinkle with cracker crumbs. Microwave, uncovered, for 3-4 minutes or until fish flakes easily with a fork. Sprinkle with paprika.
Nutrition Facts : Calories 213 calories, Fat 11g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 377mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE
This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper.
Provided by Kittencalrecipezazz
Categories Brunch
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour with seasoned salt and pepper in a shallow dish.
- Dredge the fish fillets in the flour mixture.
- Heat a large skillet over high heat.
- Add in about 3 tablespoons butter to the hot skillet.
- Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
- Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
- Season the sauce with salt and pepper.
- Pour the warm sauce over the fish.
- Serve immediately.
PAN-SAUTEED SOLE
We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Tilapia works well, too. Serve it with steamed new potatoes and sauteed spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.
Nutrition Facts : Calories 220 g, Protein 27 g, SaturatedFat 6 g
Tips:
- For the best results, use fresh fillets of sole. If using frozen fillets, thaw them completely before cooking.
- Season the fillets lightly with salt and pepper before cooking. This will help to enhance their natural flavor.
- Be careful not to overcook the fillets. Sole is a delicate fish, and it can easily become dry and tough if overcooked.
- Serve the fillets immediately after cooking, with your favorite sides. Some popular sides for sole include lemon wedges, roasted vegetables, and mashed potatoes.
Conclusion:
Mykonos fillet of sole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fillets are cooked in a flavorful sauce, and they can be served with a variety of sides. Whether you are a novice or an experienced cook, you will be able to create a delicious and impressive dish with this recipe.
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