I bought some really nice individually cryovaced flounder fillets at Sam's club and used some for this. It was delicious, but I think this would be wonderful with cod or tilapia, a bit different than the mayo, parm and green onion topping I've used before. It went nicely with buttered new potatoes.
I used flounder fillets that were only about 4 oz each and placed the rack about 3 inches from the heat source. I also halved the topping ingredients, it was plenty for the smaller fillets.
Jose Wilson's Fillet of Sole Rockport
4 tablespoons unsalted butter
1/4 cup Dijon-style mustard
2 tablespoons prepared horseradish, drained
1/4 cup lemon juice
4 tablespoons freshly grated Parmesan cheese, divided
1/2 cup low-fat sour cream
Salt
Freshly ground black pepper
4 sole fillets, 6 to 8 ounces each
Position the top rack in the oven to 4 inches away from the broiling unit and preheat the broiler. Lightly grease a flameproof gratin dish in which the fillets will fit comfortably in a single layer.
In a small saucepan over medium heat, melt the butter. Remove from the heat and stir in the mustard, horseradish, lemon juice, 2 tablespoons of the Parmesan and the sour cream. Season with salt and freshly ground black pepper. Taste and adjust as needed; the sauce should be thick and pungent.
Place the sole fillets in the prepared gratin dish and spread the mustard-horseradish mixture on each fillet. Sprinkle each with the remaining Parmesan. Broil the fillets until the sauce is lightly browned and glazed and the fish is opaque throughout when pierced with the tip of a knife, for about 5 minutes; do not overcook. Transfer to warmed individual plates and serve immediately.
Makes 4 servings.
Celebrating the Pleasures of Cooking by Chuck Williams
I used flounder fillets that were only about 4 oz each and placed the rack about 3 inches from the heat source. I also halved the topping ingredients, it was plenty for the smaller fillets.
Jose Wilson's Fillet of Sole Rockport
4 tablespoons unsalted butter
1/4 cup Dijon-style mustard
2 tablespoons prepared horseradish, drained
1/4 cup lemon juice
4 tablespoons freshly grated Parmesan cheese, divided
1/2 cup low-fat sour cream
Salt
Freshly ground black pepper
4 sole fillets, 6 to 8 ounces each
Position the top rack in the oven to 4 inches away from the broiling unit and preheat the broiler. Lightly grease a flameproof gratin dish in which the fillets will fit comfortably in a single layer.
In a small saucepan over medium heat, melt the butter. Remove from the heat and stir in the mustard, horseradish, lemon juice, 2 tablespoons of the Parmesan and the sour cream. Season with salt and freshly ground black pepper. Taste and adjust as needed; the sauce should be thick and pungent.
Place the sole fillets in the prepared gratin dish and spread the mustard-horseradish mixture on each fillet. Sprinkle each with the remaining Parmesan. Broil the fillets until the sauce is lightly browned and glazed and the fish is opaque throughout when pierced with the tip of a knife, for about 5 minutes; do not overcook. Transfer to warmed individual plates and serve immediately.
Makes 4 servings.
Celebrating the Pleasures of Cooking by Chuck Williams