Lemon Baked Dover Sole
25.1k
A very simple and healthy way to prepare the prized Dover sole that highlights its mild, buttery sweet flavor.
Ingredients
| 13 | ounces |
sole fillets
3 1/4 ounces each fillet |
|
| 2 | teaspoons |
butter
or non-fat margarine, melted - olive oil works too |
|
| 2 | teaspoons |
lemon juice
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
parsley leaves
fresh, chopped |
|
| ⅛ | teaspoon |
black pepper
|
* |
| ⅛ | teaspoon |
paprika
|
* |
|
salt
to taste |
* |
Directions
Rinse fillets thoroughly in cold water; pat dry with paper towels, season each side lightly with salt and set aside.
Combine melted butter (or olive oil) and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container.
Dip fillets in butter/lemon juice mixture and dredge in flour mixture.
Transfer fillets to a nonstick baking sheet, and drizzle any remaining butter/lemon mixture over fish. Sprinkle fillets with paprika.
Bake at 375℉ (190℃). for 15 to 20 minutes or until fish is golden brown and flakes easily when tested with a fork.
NOTE:
If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired.
Nutrition Facts
Serving Size 101g (3.6 oz)Amount per Serving
Calories 13722% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
8%
Trans Fat
0g
Cholesterol 67mg
22%
Sodium 110mg
5%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
1%
Sugars g
Protein
45g
Vitamin A 4%
•
Vitamin C 3%
Calcium 2%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
Absolutely awful. No wonder the submitter is anonymous, I wouldn't want my name associated with this recipe either.
over 12 years agoYou must of made d it wrong or didn't have fresh Dover! This is absolutely a Keeper recipe!*****
I made this recipe several times, it works very well for me, maybe you made some mistakes on your steps, and it was tasty.
over 12 years agoFred
I agree this was just awfull!!!! Fred.
over 11 years agosean
Just tried this after reading some of the negative comments. Not sure what their problem is, it turned out as expected for me, nice gentle lemon butter flavor to the fish. Clean fresh taste certainly not awful, please...
over 11 years agoTry adding Lemon Pepper?
over 9 years agoMaybe I did something wrong, tasted like mush!!
almost 5 years agoMaybe the cooking time was too long?
happyzhangbo
Mush. ? Cooking time was way too long. Sole is a very quick fish to prepare.
over 4 years agoWell, after reading some of these negative comments, I think the culprit might be that you didn't dry the fish enough... since you said it came out mush!?!... On the positive side, I've made sole like this and it is very light and great for you! Have a Great Day!.
almost 4 years agoUnited States
Mine came out like mush also ..BUT I didn't do it right and the fillets were very very thin...from TJ'sZE
over 3 years agoUnited States
I should have added it's wasn't TJ's fault ..it was totally me screwing it up ...these are very thin fillets ....does anyone have any ideas how I can fix the other package? N
over 3 years agoUnited States
I've had "Dover sole"that did turn out like mush but I always cook it the same way. I'm guessing that yours & my bad experience was due to 1 of 2 reasons. Either the fish you got was not really Dover sole but a cheaper more available fish or it was very old when purchased.
over 3 years agoQc2s3
United States
4 teaspoons total of butter and lemon juice seems very stingy. And there's supposed to be enough to drizzle afterwards?
about 3 years agoI'm not a good cook and I didn't follow this exactly to the letter but mine did come out mushy. I also had used gluten-free flour which I'm not sure contributed to it. My fillets were quite soft and thin as well. The flavor was pretty good though.
over 2 years agoTried this tonight and it was very. I did increase the amount of butter and flour.
over 2 years agoThis tasted terrible !
over 2 years agoTwenty minutes at 375 might be too hot for Dover Sole, which is a very thin fish. Try 350 (preheated) for 12-15 minutes. Also, don't substitute olive oil for the butter and try skipping the flour (if you use too much, it could be the source of your "mush"). Instead, add a few capers or a wee bit of finely chopped cherry tomatoes. The thing with Sole is, less is more.
about 2 years agoThis dish was awful; I’ll either put it in soup or throw it away!
almost 2 years agoMushy, did you dry it after thawing on paper towels. 10 to 15 minutes at 350 and just a dusting of flour, you are not breading it like you are deep fat frying it. I do this in a foil packet and it is wonderful. Butter, parsley and lemon, if it tasted bad it was your fish.
over 1 year agoVery nice recipe
over 1 year agoIf you are cooking this after it's been frozen, you've had it. It has to be as fresh as fresh or it will always be mushy.
about 1 year agoJimbo
UK Dover sole is a different, Firmer fish. Lives in shallower water. Hence it's popularity. USA 'Dover sole' fish are more mushy anyway.
9 months agoI just made this with Atlantic wild-caught frozen filets from Costco, used Bob's Red Mill gluten free flour 1:1 blend, and it turned out perfectly. I drained the filets for about 20 mins on paper towel. Cooked @ 325 convection for 15 mins.
9 months agoEmily
This was a horrible waste of fresh Dover sole. Ingredient amounts did not even cover 6 oz. of fish. Fish was very mushy and tasted more like flour than any other flavors. Would not recommend or make again.
about 1 month ago