Sole refers to a family of flatfish that is found in bodies of both fresh and salt water throughout the world. Sole is a tender, white-meat fish with a mild flavor well-complemented by butter and lemon. It is often used in European cuisine. Approximately 45 minutes is required to cook sole fillets with butter and lemon. Serve the sole fillets with a lemon-wedge garnish and a side of steamed vegetables for a complete meal. This recipe serves four.
Preheat the oven to 325 degrees Fahrenheit.
Arrange the sole fillets in a greased baking pan with at least 1/4 inch of space between each one. Sprinkle the salt and pepper evenly over the sole fillets.
Blend the melted butter, lemon juice and minced onion in a small bowl. Stir to blend the butter and lemon mixture and pour it evenly over the sole fillets.
Sprinkle the paprika over the sole fillets and place the baking dish into the oven.
Remove the sole fillets after 30 minutes and allow them to cool for 2 minutes before serving. Serve the sole fillets with butter and lemon garnished with the fresh parsley.
- "Fish: The Complete Guide to Buying and Cooking"'; Mark Bittman; 1999
- "Fish Without a Doubt: The Cook's Essential Companion"; Rick Moonen and Roy Finamore; 2008
- Refrigerate leftover sole fillets and consume them within 24 hours.
- You can use a butter substitute in lieu of the melted butter.
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