Sole Recipes

Bronze Post Medal for All Time! 231 Posts
March 23, 2009
Sole meal on plate


  • 1/3 cup chopped fresh basil
  • 2 Tbsp. butter or margarine, softened
  • 2 tsp. finely shredded lemon peel
  • 1/4 tsp. black pepper
  • 4 (4 oz.) fresh or thawed sole fillets about 1/2 inch thick

  • 1 1/2 cups sliced fresh mushrooms
  • 1 1/2 cups fresh snow pea pods
  • 2 Tbsp. fresh chopped chives


Preheat grill to medium. Stir together basil, butter, lemon peel, and pepper. Shape into a 2 inch log. Wrap in plastic wrap and refrigerate.

Rinse fish, pat dry with paper towel.

Tear off four (18 X 12-inch) pieces of heavy duty foil. Place 1 fish fillet on each piece of foil, tucking under thin edges. Top each with some mushrooms and pea pods. Lightly sprinkle each with chives. Bring up 2 opposite sides of foil and seal with a double fold. Fold remaining ends to completely enclose, leaving space for steam to expand. Grill foil packets for 4 to 6 minutes or until fish flakes easily with a fork. (May be done in oven at 350 degrees F)

Open foil packets. Transfer fish and vegetables to serving plates. Top each with a 1/4 inch thick slice of butter mixture.

By Raymonde G. from North Bay, Ontario

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Bronze Post Medal for All Time! 231 Posts
January 9, 2009

Pat fillets dry. Spread mayonnaise over broad half of each fillets. Season with salt and pepper. In food processor, process toast into crumbs.


Add dill, butter, garlic, and lemon rind; process until garlic is finely minced. Sprinkle over seasoned half of fillets.

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Diamond Post Medal for All Time! 5,887 Posts
June 29, 2008

Cook potatoes in 1 inch boiling, salted water in covered saucepan for 20-25 minutes or until tender but not crumbly. Drain and peel; cut into 1/8 inch slices. Arrange sole in single layer in shallow baking dish.

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November 7, 2005

A scant amount of oil and part-skim mozzarella cheese give this lower fat dish a Mediterranean flavor.

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