Sole with Lemon Butter

Sole with Lemon Butter

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Recipe from Chef Gabriele Riva

Ingredient

 

Quantity

 

Procedure

 

Fresh Sole
Soft Butter
White Pepper
Fresh Lemon Juice
Fresh Parsley

 

1
1 TBSP
1 tsp
2 TBSP
1 tsp

 
  1. Season the sole fillet with fine sea salt and white pepper in both sides.
  2. Brush the soft butter mixed with lemon juice uniformly on top of the sole fillet.
  3. Brush the Silpat® with Extra virgin olive oil and lay the sole fillet on top of it.
  4. Bake at 500 F for about 7-8 minutes staying close to the top of the oven to create a crust.
  5. Serve the sole fillet on a plate, sprinkle the parsley and serve with a half lemon wedge on the side.

    Important Notes when prepping and cooking fish:
    When seasoning the fish is important to have your hands completely dry to control the seasoning applied.
    Always check to see if fish is cooked using a thin metal skewer, it should be warm for medium rare consistency.



Important Notes regarding selecting fish:
Check carefully for darkness or dryness on the skin and flesh of fish. Off odors or smells in the piece of fish should be avoided. Fish should be vibrant and smell fresh. Farm raised or wild is ideal.

   

 

 

Tools & Equipment

  • Silpat®
  • Half sheet baking tray (13"x18")
  • Spatula
  • Tweezers (in case of fish bones)
  • Measuring spoons
  • Chef's knife
  • Cutting board
  • Pastry brush


easy difficulty level

 

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