Cooking - for a new lifestyle (Our Test Kitchen)

https://www.soscuisine.com/recipe/sole-fillets-mushrooms Quantity : 2 servings Preparation : 10 min  Cooking : 10 min 350 calories/serving Ingredients 8 button (white) mushrooms, thinly sliced 110 g 1 tbsp Italian parsley, fresh, chopped 5 g 2 sole fillets 300 g 3 tbsp white flour (all purpose) 24 g 2 tbsp butter, unsalted 28 g 2 tbsp canola oil 30 mL 2 tbsp lemon juice, freshly squeezed 3/4 lemon 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start Keep the serving dishes in the oven at the lowest setting so they are warm when you serve. Method Preheat the oven to the lowest setting. Prepare the mushrooms: slice them thinly. Chop the parsley. Set aside. Rinse the fillets and pat dry. Add salt, pepper and coat with flour. Melt the butter in a pan over high heat. Add the fillets and cook 2 min on one side, turn them, and cook 1-2 min. Put them on a plate and keep them warm in the oven. Add the oil to the pan. Add the mushro...

Preparation 10 min Cooking 25 min 330 calories per serving 4 leeks, quartered lengthwise and halved crosswise 1 tbsp olive oil 1 pinch salt [optional] ground pepper to taste 300 g salmon fillet 1/2 lemons [optional] Keep the serving plates warm on the stove while you're preparing the dish. Preheat the oven to 215°C/425°F. Prepare the leeks : Keep the white and light-green parts only, quarter them lengthwise, then cut them in half crosswise. Clean the leeks well, drain, then place them on a large rimmed baking sheet. Pour in the oil, season with salt and pepper, then  toss  well to coat the leeks thoroughly with the oil. Place in the middle of the oven and roast, tossing once, until the leeks begin to soften, about 12 min. Meanwhile, cut the salmon fillet into similarly-sized pieces, according to the number of servings required. Set aside. When the leeks are softened, remove the baking sheet from the oven, toss the leeks with the pan juices to coat, then push them to ...

I thought it was okay.  Hal hated it. Serves 2. 1 tbsp paprika 1/2 tsp dried oregano 1/2 tsp cayenne pepper 1/2 tsp sugar 1/4 tsp salt 1/2 tsp ground pepper 1 tbsp cornmeal 2 tilapia or turbot fillets (360 g) 1 tbsp canola oil 1 clove garlic, for pan-frying 1 tbsp butter, unsalted, for pan-frying 1/2 lemon, cut into wedges These fish fillets can be cooked either in a pan on the stove or using an outdoor grill. In a shallow bowl, stir together the paprika, oregano, cayenne, sugar, salt and ground pepper.  To obtain a crispier crust, add the cornmeal (optional). Pat the fillets dry and dredge them in the mixture, turning them to coat well.  Shake of the excess then place the fillets on an oiled, hot grill. Cook until the fish is opaque throughout and lightly blackened on the outside, 4-5 minutes on each side, turning them once. Alternatively, heat the oil in a large skillet over moderately high heat.  Thinly slice the garlic then add it to t...

Before I post this recipe, let me just say that Hal (my hubby) hates fish.  Really really hates it.  He enjoyed this trout.  You notice I didn't say love.  Hal will never love fish, but he did like it.  I loved it.  The fish was served with steamed basmati rice and a salad. 2 trout fillets 360g -- I used rainbow trout 1/4 cup slivered almonds 1/4 cup white wine (optional) -- I used a Vidal 3 tbsp margarine salt pepper Heat the margarine in a frying pan.  Add the almonds then saute over medium heat until they are golden.  Take the almonds out of the pan and keep them warm on a small plate in the oven. Add the trout to the pan and cook over fairly high heat, 2-3 minutes on each side, starting with the skin side down.  Deglaze the pan with the wine, lower the heat and cover.  Cook 7-10 minutes depending on the thickness of the fillets, until the trout is tender.  Check with a fork to see if it is cooked through. Take the s...

4 tilapia fillets, about 1 1/2 to 2 pounds 2 tablespoons light mayonnaise 2 teaspoons honey Dijon mustard or Dijon mustard 1 cup panko bread crumbs 1/2 cup fine dry bread crumbs 1 teaspoon paprika 1 tablespoon dried parsley flakes Dash pepper 1/2 teaspoon onion powder 1/2 teaspoon salt Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray. Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets. In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides. Arrange the coated fillets in the prepared baking dish. Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done. Carefully remove the fille...