Tender, flaky fish cooked just right makes a tasty main course. And one of the most versatile is filet of sole. With a mild flavor and a thin cut, you can use filet or sole in all kinds of yummy ...

For the sole, heat the oil in a non-stick frying pan and fry the sole for 2-3 minutes on each side, or until cooked through. To serve, place the sole onto a plate and pour over the warm dressing.

Wash and pat dry fish and marinate with mustard, lemon juice and seasoning. Arrange on a warm plate with cauliflower paste and cooked fish and top with chive butter sauce, serve hot.

In this recipe, strips of fillet of sole are rolled to form what French cooks call paupiettes. Rolled beginning at the thickest end, the paupiettes will not unfurl as they cook. Using whipped butter ...

Flat fish such as sole or flounder have a delicate flaky flesh ... you can rinse off the fish or fillets in cold water, pat them dry with a paper towel and cover and refrigerate.

Most sole is gutted upon landing and is available whole and occasionally in fillets: if you ask for it filleted, keep the bones and head to make fish stock. It’s available all year round but is ...

This classic dish adds a delightful contrast in both flavor and texture to your sole recipe. The rich, buttery taste of the basmati rice enhances the delicate, delicious fish fillet without ...

This is an easy dish that can be prepared in 30 minutes or less. Use skin-on fish fillets for the dish, because if the skin is removed, the fish is far more likely to fall apart as it’s stir-fried.

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

Here's how to simply recreate Jack Stein's Megrim sole with spinach and coriander stir fry recipe. Fish stir fry Serves: four people Fish: Eight fillets of megrim sole, each weighing about 80g For ...

A very light and fresh fish recipe by Divya Burman. Walnuts and breadcrumbs coated on the fillets and baked golden to form a crust. These fish fillets are served with warm parsley sauce. So, dig in.

Concerned about odors and splatters? This simple dinner, infused with a silky scallion oil, is ready to allay any worries.