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Venetian Sole

4 sm Sole fillets
4 tb Mint; chopped
4 tb Parsley; chopped
1 Clove garlic; minced
4 tb Sweet butter
Coarse salt
Pepper; ground
1 Lemon; quartered


Wipe the fillets dry using paper towels. Score each fillet against the grain twice using a knife. Combine the mint, parsley and butter. Mix thoroughly. Season with salt and pepper to taste. Cover a broiler pan with aluminum foil. Place the fillets on the pan. Spread half of the herbed butter equally over the fillets. Turn the fillets over. Spread the remaining herbed butter equally over the second side of the fillets. Set aside. Preheat the broiler. Broil the fillets 2 or 3 minutes on the first side. Turn the fillets using a spatula. Broil on the second side until the fillets begin to flake when tested with a fork (roughly 3 or 4 minutes) - don't let them overcook. Place the fillets on individual plates. Drizzle the pan juices over. Garnish with lemon wedges.


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