Fillet of Sole in Mustard Dill Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a delicious way to serve your fish - My hubby loves fish and this is one of his favorites - Ingredients:
4 sole fillets (about 4 oz each) |
1/2 cup flour |
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons canola oil |
1 (370 ml) can carnation evaporated milk |
2 tablespoons coarse grain mustard |
3 tablespoons capers, rinsed, patted dry |
2 tablespoons fresh dill, chopped |
Directions:
1. Combine flour, thyme, salt and pepper in a shallow plate. Pat fish dry. Dredge fish in flour mixture, shaking off excess flour.
2. Heat oil in lare skillet over medium heat. Cook sole 2-3 minutes on each side. Place fish on prepared pan and keep warm in preheated oven as you cook in batches.
3. SAÜCE:
4. Do not wipe out pan. Add Carnation Milk to hot pan and bring to a boil. Cook 1-2 minutes to allow milk to reduce. Add mustard, capers, and dill. Stir to combine. Serve immediately Drizzle over fish.
5. It can also be served with a bag of Europe's Nature's Best Balance Vegetables, 2 garlic cloves, slivered, and 2 teaspoons vegetable oil. Heat oil and garlic in large skillet. Add frozen veggies. Cook, stirring occasionally until veggies are cooked through, about 5 minutes. Serve with fish.
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