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Photo by CC♥'s2bake
Home Town: Calgary, Alberta, Canada
CC♥'s2bake is looking for: (6 recommendations)
Someone in my family (who shall remain nameless) went shopping and picked up some frozen sole fillets *shudder*. Sole hasn't much taste but what there is, I don't care for, and when thawed they're so delicate they can't be handled without falling to pieces. What to do, what to do?

Recommend a recipe

Last updated: Aug. 22, 2012 5:30 pm
Posted: Aug. 22, 2012 9:23 am
Recommended Recipe:
Photo of: Chef John's Salmon in Parchment

Chef John's Salmon in Parchment

Submitted by: Chef John 
Quick and easy salmon is baked in parchment paper to lock in moisture for a delightful salmon dinner. 
Recommended by: Karen Scully
Aug. 22, 2012 9:29 am
How about cooking it in parchment paper with lots of herbs like this recipe?
Aug. 22, 2012 9:32 am
I use my microwave to cook thin fish. Then I'd turn it into fish tacos.
Aug. 22, 2012 9:36 am
I need to eat lunch, this all looks so good!
Aug. 22, 2012 9:54 am
Thanks for the suggestion, Karen. I do have parchment and cook salmon in it all the time. Never tried fish tacos. May be time to branch out.
Recommended Recipe:
Photo of: Apricot Lemon Sole

Apricot Lemon Sole

Submitted by: SMUCKER'S® 
This apricot sauce is a wonderful compliment to these lightly-battered sole filets. 
Recommended by: Brenda
Aug. 22, 2012 9:32 am
This looks good and maybe with the apricot it would give it a more appealing taste?
Aug. 22, 2012 9:57 am
It might! My challenge is how to dip them without disaster as they are so delicate. I wonder if fresh fillets are easier to handle. Thanks, Brenda.
Recommended Recipe:
Photo of: Italian-Style Quinoa-Stuffed Sole

Italian-Style Quinoa-Stuffed Sole

Submitted by: Marie 
Home Town: Calgary, Alberta, Canada
Delicate sole is wrapped around spiced quinoa for a tender and filling dish. 
Recommended by: Scotdog
Aug. 22, 2012 9:34 am
Interesting! Maybe if yours are too thin you could stack 2 together?
Aug. 22, 2012 10:02 am
This looks like a good possibility. I could do in layers like lasagna, and bake. Recipe has parmesan in it. Parm, like bacon, can improve just about anything.
Recommended Recipe:
Photo of: Remoulade Sauce a la New Orleans

Remoulade Sauce a la New Orleans

Living In: Dallas, Texas, USA
Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans. 
Recommended by: superfox12082
Aug. 22, 2012 10:25 am
What about some fish cakes, with a sauce like this? Maybe to mask the taste a little?
Aug. 22, 2012 12:30 pm
i am liking this idea-- no oven:-)
Commented by: jeffncarolyn
Aug. 22, 2012 10:50 am
What about a fish chowder? Falling apart wouldn't be a big problem, and the flavor would just be generically "fishy."
Commented by: nanny129
Aug. 22, 2012 12:29 pm
Aug. 22, 2012 12:30 pm
a base for the lasanga
Aug. 22, 2012 5:30 pm
Thanks for all the great suggestions! I should have no problem cooking these up in a delicious way (well, as much as possible, anyway :-)
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