Sole
Recipes
Try
our
delicious
sole
recipes,
straight
from
the
Euclid
Fish
Retail
Market
Kitchen!
Stop
into
the
Euclid
Fish
Retail
Market
in
Mentor,
Ohio
and
pick
up
some
fresh
sole,
and
so
much
more!
Find
our
directions
and
hours here.
Easy
Pan
Fried
Sole
with
Lemon
and
Butter
Serves
8
Ingredients
-
8
Sole
fillets
-
1/2
cup
flour
-
6
Tbsp
butter
-
1/4
cup
lemon
juice
-
2
Tbsp
chopped
fresh
parsley
-
Salt
and
pepper
to
taste
Directions
1.
Combine
the
flour,
salt,
and
pepper
into
a
shallow
dish.
Dredge
the
fish
fillets
in
the
flour
mixture.
2.
Heat
a
large
skillet
over
med-high
heat,
and
approximately
2
tbsp.
of
butter
-
just
enough
to
coat
the
bottom
of
the
pan.
3.
Saute
the
fillets
for
2-3
minutes
on
each
side,
or
until
the
fillets
are
cooked
throughout.
Once
they
are
cooked,
pull
them
from
the
pan
and
place
them
on
a
plate.
4.
Add
in
the
remaining
4
tablespoons
of
butter
to
the
pan.
Once
the
butter
is
melted,
add
the
lemon
juice.
Once
heated
and
bubbling,
add
the
parsley
and
stir.
Season
with
salt
and
pepper
to
taste.
5.
Pour
the
warm
butter
lemon
sauce
over
the
cooked
sole
fillets
and
serve.
Sole
En
Papillote
Serving
Size:
1
Portion
Ingredients
-
6
oz
Sole
fillet
-
4
roasted
tomatoes
-
2
artichoke
hearts,
halved
-
1
tsp
capers
-
1/4
oz
celery,
julienne
-
1
Tbsp
extra
virgin
olive
oil
-
1
Tbsp
stock,
fish
or
chicken
-
Salt
and
pepper
-
Parchment
paper
-
Extra
parsley
and
chives
Directions
Instructions
for
Preparing
Parchment
Paper
-
Tear
a
piece
of
parchment
paper
big
enough
to
wrap
the
6
oz.
piece
of
sole.
-
Fold
the
piece
of
parchment
paper
in
half.
-
From
the
crease,
cut
out
a
large
heart
shape,
as
pictured.
Instructions
for
Sole
-
Lay
out
the
parchment
"heart"
flat
on
the
counter.
-
Place
the
sole
fillet
on
one
half
of
the
heart.
-
Season
the
sole
with
salt
and
pepper
to
taste.
-
Top
the
fish
with
the
julienned
celery,
roasted
tomatoes,
artichoke
heart
halves,
and
capers.
-
Drizzle
the
olive
oil
and
stock
over
the
vegetables.
-
Fold
the
empty
half
of
the
"heart"
parchment
paper
over
the
fish.
-
From
one
end,
start
to
make
small
folds
to
seal
the
parchment.
Continue
until
the
entire
heart
has
been
sealed.
-
Bake
at
425°F
for
10
minutes.
-
Using
scissors
or
a
sharp
knife,
open
the
package.
Use
caution
as
steam
will
vent.
-
Serve
the
sole
hot,
and
on
the
parchment
paper.
You
can
use
chopped
parsley
or
chives
for
additional
flavor,
color,
and
a
beautiful
plate
presentation.