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Oven Poached Sole With Lemon And Tarragon

Canadian.Recipes's picture
Ingredients
  Sole fillets/Other white fish fillets 1 Pound, thawed if frozen (4 Large Size)
  Fresh lemon juice 1 Tablespoon
  Unsalted butter 2 Tablespoon
  Green onion 1 , finely chopped
  Clam juice 1 1⁄2 Cup (24 tbs)
  Bay leaf 1
  Dried tarragon 1⁄2 Teaspoon
  Peppercorns 6
  Lemon slices 4
  Fresh parsley sprigs 4
Directions

Pat fillets dry and sprinkle with lemon juice; roll up, skin side in, and fasten with toothpicks.
Set aside.
In shallow flameproof baking dish over medium-high heat, melt butter; cook onion for 1 minute.
Add clam juice, 1 tbsp (15 mL) lemon juice, bay leaf, tarragon and peppercorns and bring to boil.
Remove from heat and add fillets.
Cover with sheet of greased waxed paper and bake in 350°F (180°C) oven just until fish flakes with fork, 6 to 8 minutes, depending on size of fillets.
With slotted spoon, transfer fillets to warmed serving plate and garnish with lemon slices and parsley. (Strain and reserve cooking liquid for fish stews and chowders.May be frozen.)
Remove toothpicks from fish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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