Fiery Sole Fish
Fiery Sole Fish
by Jennifer Carlisle
I haven't always been a fan of fish. I know how to catch a fish, clean a fish, and cook a fish, but I won't always eat it in restaurants. Since I am not a big fan of the taste of fish, but I know it's healthy for you, I try to find different ways to prepare it so I will eat it. This is one of the ways I like it, butter, garlic, lemon and a little bit of spice taste great with this fish. Both my husband and I really enjoyed this fish. He likes the taste of fish, me, not so much, but I'm getting there. Whether you are a lover of fish or you can't stand it, I hope you try this recipe and enjoy it. Enjoy!
Ingredients:
-1-1 1/2 lbs. Dover Sole fish ( I get mine frozen from Trader Joes)
-4 tbsp olive oil or butter (1 tbsp per filet, whatever is in the pack)
-2 tsp. crushed red pepper (1/2 tsp divided 4 ways. 1/2 tsp per filet)
-1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder combined
- juice of 1/2 a lemon
4 sheets of aluminum foil enough to wrap the filets in, 1 for each filet
Raw fish filet with oil, crushed red pepper, lemon juice, and seasonings
Cooked fish
Directions:
Preheat oven to 375 degrees. Take each sheet of foil and place fish on it. Fold the sides up a little bit around the fish, but don't completely wrap up. This is so when you add the ingredients they don't leak out. Add oil or butter. Sprinkle each filet evenly with the salt, black pepper, garlic powder mixture and crushed red pepper. Squeeze lemon juice evenly over each filet. Fold the foil up around the fish so no liquid will leak out. Seal it well so it can steam up inside and help cook the fish. Bake for approximately 10 minutes on a baking sheet just in case anything tries to leak out. Remove and unfold the foil packet. Check the fish with a fork, if it flakes easily it is done. Carefully with a spatula, remove the fish from the foil and place on your plate. Serve with your favorite veggies, a starch and garlic bread.
Tips for cooking fish:
Fish is done when you can flake it with a fork.
1 inch thickness = 10minutes. For each inch, add 10 minutes to cooking
You can also use any other white fish. I like to use Tilapia with this recipe.
Serves 4
by Jennifer Carlisle
I haven't always been a fan of fish. I know how to catch a fish, clean a fish, and cook a fish, but I won't always eat it in restaurants. Since I am not a big fan of the taste of fish, but I know it's healthy for you, I try to find different ways to prepare it so I will eat it. This is one of the ways I like it, butter, garlic, lemon and a little bit of spice taste great with this fish. Both my husband and I really enjoyed this fish. He likes the taste of fish, me, not so much, but I'm getting there. Whether you are a lover of fish or you can't stand it, I hope you try this recipe and enjoy it. Enjoy!
Ingredients:
-1-1 1/2 lbs. Dover Sole fish ( I get mine frozen from Trader Joes)
-4 tbsp olive oil or butter (1 tbsp per filet, whatever is in the pack)
-2 tsp. crushed red pepper (1/2 tsp divided 4 ways. 1/2 tsp per filet)
-1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder combined
- juice of 1/2 a lemon
4 sheets of aluminum foil enough to wrap the filets in, 1 for each filet
Directions:
Preheat oven to 375 degrees. Take each sheet of foil and place fish on it. Fold the sides up a little bit around the fish, but don't completely wrap up. This is so when you add the ingredients they don't leak out. Add oil or butter. Sprinkle each filet evenly with the salt, black pepper, garlic powder mixture and crushed red pepper. Squeeze lemon juice evenly over each filet. Fold the foil up around the fish so no liquid will leak out. Seal it well so it can steam up inside and help cook the fish. Bake for approximately 10 minutes on a baking sheet just in case anything tries to leak out. Remove and unfold the foil packet. Check the fish with a fork, if it flakes easily it is done. Carefully with a spatula, remove the fish from the foil and place on your plate. Serve with your favorite veggies, a starch and garlic bread.
Tips for cooking fish:
Fish is done when you can flake it with a fork.
1 inch thickness = 10minutes. For each inch, add 10 minutes to cooking
You can also use any other white fish. I like to use Tilapia with this recipe.
Serves 4
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