Fillet of Sole in Mustard Dill Sauce
Ready In: 15 mins
Serves: 4
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
MUSTARD DILL SAUCE
- 1 (370 ml) can Carnation Evaporated Milk
- 2 tablespoons coarse grain mustard
- 3 tablespoons capers, rinsed, patted dry
- 2 tablespoons fresh dill, chopped
Directions
- Combine flour, thyme, salt and pepper in a shallow plate. Pat fish dry. Dredge fish in flour mixture, shaking off excess flour.
- 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.
- SAÜCE:
- 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.
- 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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