Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Seafood - Fish > Fish
Heart and Sole
Yields: 6 servings
Ingredients:
- 6 tablespoons unsalted butter, softened
- 1/4 cup mixed chopped herbs, such as parsley, chives and mint
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- Salt and freshly ground pepper
- Olive oil
- 2¼ pounds sole filets
- One 9-ounce package frozen artichoke hearts; thawed, patted dry and halved lengthwise
- Parchment paper
1. In a small bowl, mash the butter with the herbs, lemon juice, lemon zest, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Refrigerate, covered, for at least 1 hour and up to 3 days.
2. Preheat the oven to 450 degrees F. Cut 6 hearts, 20 inches wide and 12 inches long, out of parchment paper. Brush the top of the paper with olive oil. Evenly divide the sole fillets amount the paper hearts, placing the fish on the right side of each heart. Season the fish with salt and pepper and top with the artichokes and 1 tablespoon of the herb butter. Fold the papers over to enclose the fish. Crimp the edges of the papers to seal.
3. Arrange the packages on 2 large baking sheets and brush them lightly with oil. Bake for 10 minutes, or until the packages are puffed and lightly browned. Transfer the packages to plates and serve.
Wine: 1996 Giovanni Almondo Roero Arneis
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
