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Baked Sole Fillets in a Citrus Sauce.
Large specimens of sole are often filleted due to their size and sold in smaller pieces rather than as a whole fish, and sole fillets are extremely tasty when cooked in the oven and baked.
Sole is popular in European cuisine, as it populates the Mediterranean Sea, as well as some areas of the Atlantic coast. In some parts of the US, other similar types of fish, most commonly the flounder, are often passed off as sole in the supermarkets. The taste and texture is very similar but not quite the same.
Sole is popular in European cuisine, as it populates the Mediterranean Sea, as well as some areas of the Atlantic coast. In some parts of the US, other similar types of fish, most commonly the flounder, are often passed off as sole in the supermarkets. The taste and texture is very similar but not quite the same.
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You can buy Dover sole in the States but it is quite expensive due to the fact that it has to be imported. Food experts will always advocate the superior qualities of Dover sole to lemon sole, although many sole enthusiasts will be equally happy to feast on either fish.
Although lemon sole does not actually taste of lemon, it is often partnered with this flavour as the recipe below demonstrates. Other citrus fruits such as orange or even grapefruit also combine well with the delicate flavour of this fish.
Depending on the thickness of the fillet, sole is generally baked for about 10 minutes per inch.
To test whether the sole is properly cooked, gently prod the fillets with a fork to see whether it flakes apart. If it does, then it is cooked.
Sole is just as delicious when baked simply with one or two choice ingredients such as butter and seasoning.
The following recipe involves baking the sole fillets in a small amount of orange juice, to keep the fish moist, with orange and lemon rind, and serving it with a delicious citrus fruity and creamy sauce made from mixing together the juices from the baking dish with whipping cream and freshly torn basil leaves.
Although lemon sole does not actually taste of lemon, it is often partnered with this flavour as the recipe below demonstrates. Other citrus fruits such as orange or even grapefruit also combine well with the delicate flavour of this fish.
Depending on the thickness of the fillet, sole is generally baked for about 10 minutes per inch.
To test whether the sole is properly cooked, gently prod the fillets with a fork to see whether it flakes apart. If it does, then it is cooked.
Sole is just as delicious when baked simply with one or two choice ingredients such as butter and seasoning.
The following recipe involves baking the sole fillets in a small amount of orange juice, to keep the fish moist, with orange and lemon rind, and serving it with a delicious citrus fruity and creamy sauce made from mixing together the juices from the baking dish with whipping cream and freshly torn basil leaves.
Baked Sole Fillets in a Citrus Sauce Recipe
Ingredients
- 2 lb (900 g) of sole fillets
- 3 fl oz (85 ml) of whipping cream
- 1 oz (30 g) of melted butter
- 2 tbsp of freshly squeezed orange juice
- 1 tbsp of fresh basil leaves
- 1 tsp of grated orange rind
- 1 tsp of grated lemon rind
- salt and pepper
- Preheat the oven to 350°F (180°C).
- Rinse the sole fillets under cold running water and pat dry with kitchen paper.
- Take the butter and grease the base and sides of a large, shallow, ovenproof baking dish.
- Take the fillets and arrange them next to each other in the baking dish with the skin faced down.
- Season with salt and pepper.
- Stir together the orange juice, orange and lemon rinds in a small cup or glass and then pour over the fillets.
- Place the dish into the oven and bake for 15 - 20 minutes or until the fillets are just cooked.
- Transfer the fillets to a serving dish, cover and leave in the oven until ready to serve. Reduce the oven temperature to minimal or just enough so that the fillets are kept warm.
- Strain the juices from the ovenproof dish into a small saucepan and add the whipping cream.
- Stir well and tear the basil leaves over the pan. Stir into the cream mixture and cook on a medium - high heat.
- Cook the sauce until it thickens to the desired consistency, which should take around 5 minutes. Stir continuously.
- Remove the sole fillets from the oven and transfer onto plates. Pour the citrus sauce over the fillets and serve immediately.
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