Sole is a mild, white flatfish and it is really versatile. There are plenty of baked sole recipes to choose from and this one uses tarragon, which complements the fishy flavor. This is a nice looking dish as well as a tasty one, since the sole fillets are rolled up before being cooked. This sole recipe is slightly Greek in flavor because of the yogurt and olives used in the recipe. This unusual filet of sole recipe is good served with mashed potatoes or garlic mashed potatoes and a selection of al dente seasonal vegetables. A dry white German wine such as Riesling or Muller Thurgau goes well with this tarragon-flavored sole, as would a sparkling Californian white wine.
The fish is stuffed with a lemon, broth, garlic and breadcrumb mixture and then an herby olive oil is poured over the top. You do not need to use a lot of oil and its function is to keep the fish moist as well as give it flavor. If you prefer to use butter, you can dot some butter on the fish before baking it instead of using oil. The results will be the same.
This is an unusual dish which is rich in flavor and easy enough for beginners to make. Baked lemon sole is a simple dish which will give you the confidence to try a more complex fish recipe the next time, although there is no need to make complicated fish dishes when there are so many mouthwatering easy fish recipes to choose from.
- 1 lb sole fillets
- 2 tablespoons lemon juice
- 2 tablespoons chicken broth
- 1 minced garlic clove
- 1 cup plain yogurt
- 1 cup fine dry breadcrumbs
- 1 minced green onion (use both the white and green parts)
- 1 teaspoon crushed, dried tarragon
- 2 tablespoons extra virgin olive oil
- 3 tablespoons chopped black olives
- Preheat the oven to 450 degrees F.
- Rinse the sole fillets and pat dry. Remove any bones with pliers or tweezers.
- Place the fish in the refrigerator while you prepare the filling.
- Put the lemon juice and chicken broth in a skillet over a medium high heat. Add garlic, onions, and half the tarragon.
- Simmer, stirring all the time, for about 5 minutes or until almost all the liquid has evaporated.
- Remove from the heat and stir in the olives and yogurt.
- Stir in the breadcrumbs spread this mixture evenly over each sole fillet.
- Roll the fillets up like jelly-rolls and place them seam side down in a loaf pan.
- Stir the remaining tarragon into the olive oil and drizzle this over the rolled-up fish.
- Cover and bake for half an hour, then serve immediately.
You can see from the picture how rolling the fish around a filling makes it look really elegant. This is a colorful dish and it looks complicated but making it is so easy. Do not worry about the baked lemon sole breaking up. As long as it is in one piece when you roll it around the filling it will not fall to pieces. Dried out fish tends to fall apart though so do not overcook it. The delicate flavor of this exciting baked lemon sole will thrill the whole family and this dish is a surefire winner. This is one of the most easy fish recipes you can make and it is impressive enough to pass as dinner party fare.
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