| How to Make Pizza Bread Posted: 06 Jul 2021 01:00 AM PDT Pizza is always high up on most people's comfort food list. With customizable toppings sitting on slightly chewy, flavorful bread, it's no wonder. If you're in the mood for classic pizza, make a simple homemade dough. For a shortcut, use French or Italian bread as the base for your pizza. If you want to try something a little different, roll up your pizza dough and make pizza bread slices that are great for dipping into sauce. [Edit]Ingredients [Edit]French Bread Pizza - 1 (12-ounce or 340 g) loaf of soft French or Italian bread
- 1 clove of garlic, peeled
- 3/4 cup (170 g) of pizza sauce
- 1 cup (113 g) of shredded part-skim mozzarella cheese
- 1 cup (150 g) of toppings like mushrooms, pepperoni, sausage, or peppers
- 1/4 cup (25 g) of grated Parmesan cheese
- 2 tablespoons (2 g) of fresh basil leaves, optional
Makes 4 servings [Edit]Rolled Pizza Bread - of frozen pizza or bread dough, thawed
- 2 large eggs, separated
- 1 tablespoon (15 g) of grated Parmesan cheese
- of olive oil
- 2 teaspoons (4 g) of fresh herbs like parsley or oregano
- 1/2 teaspoon (1 g) of garlic powder
- 1/4 teaspoon (0.5 g) of ground pepper
- Toppings like pepperoni, mushrooms, peppers, and olives
- 2 cups (226 g) of shredded mozzarella cheese
- Pizza sauce, for serving
Makes 12 slices [Edit]Pizza Dough - of water
- 1 envelope (2 1/4 teaspoons or 7 g) of instant dry yeast
- 2 cups (240 g) of all-purpose or bread flour
- 1 teaspoon (4 g) of sugar
- 3/4 teaspoon (4 g) of salt
- of olive oil
Makes dough for 1 to 2 pizzas [Edit]French Bread Pizza - Move a rack to the top third of the oven and preheat the oven to . Before you turn the oven on, adjust the racks so there's 1 in the top third of the oven. Then, turn the oven on to so it heats while you're assembling your pizza.[1]
- Slice a large loaf of bread in half lengthwise and crosswise. Lay a large loaf of French or Italian bread on a cutting board and slice it in half lengthwise. Then, cut across each of the halves to make 4 equal-sized pieces. Push down on each piece until it's half its original height.[2]
- French bread pizza is best with soft bread, but you could use sourdough bread for pizza that's slightly chewy.
- Bake the bread for 5 minutes so it becomes golden brown. Turn the pieces so they're cut-side up and put them onto a rimmed baking sheet. Pop them in the oven to toast for 5 minutes.[3]
- If you don't have a rimmed baking sheet, you can use a flat sheet; just don't let the bread slide off!
- Rub a peeled garlic clove over the bread for extra flavor. Once the bread is toasted, wear oven mitts to remove the sheet from the oven. Peel 1 garlic clove and slice in half. Then, rub the garlic over the cut side of each bread piece.[4]
- If you don't like garlic, skip this step.
- Top the bread with sauce, cheese, and any ingredients you like. Place the bread back on the sheet and spoon 3/4 cup (170 g) of pizza sauce evenly over them. Sprinkle 1 cup (113 g) of shredded mozzarella cheese along with 1/4 cup (25 g) of grated Parmesan cheese on the bread. To make your bread pizza more filling, add 1 cup (150 g) of toppings like:[5]
- Caramelized onions with sliced mushrooms
- Pepperoni or ham with diced bell peppers
- Shredded chicken with pineapple and barbecue sauce
- Pesto with fresh mozzarella and sundried tomatoes
- Ground beef with mushrooms, onion, and peppers
- Bake the bread pizzas for 10 minutes or until the cheese is bubbly. Put the bread pizzas back into the oven and bake them until the cheese melts and bubbles. Carefully remove the pizzas and scatter 2 tablespoons (2 g) of fresh basil leaves over them if you'd like to add a bright flavor.[6]
- Put the leftovers in an airtight container and refrigerate them for up to 3 days.
[Edit]Rolled Pizza Bread - Preheat the oven to and grease a baking sheet. While the oven's heating, get out a jellyroll pan and spray it with nonstick cooking spray.[7]
- Set the pan aside while you roll out the dough.
- If you're worried that the pizza will stick, lay a piece of parchment paper in the bottom of the pan.
- Roll of thawed dough to fit in the pan. Take the thawed pizza or bread dough out of the fridge and put it on a floured surface. Then, use a rolling pin to roll the dough into a rectangle and transfer it to the greased pan.[8]
- Sprinkle the dough with flour if it sticks to your rolling pin.
- Check the deli area of your grocery store for bags of pizza dough that are already thawed and ready to use.
- Mix 2 egg yolks, Parmesan, olive oil, and herbs in a small bowl. Place the egg yolks into a small bowl along with 1 tablespoon (15 g) of grated Parmesan cheese, of olive oil, 2 teaspoons (4 g) of fresh herbs like parsley or oregano, 1/2 teaspoon (1 g) of garlic powder, and 1/4 teaspoon (0.5 g) of ground pepper. Then, use a fork to mix the ingredients until the spices are incorporated with the yolks.[9]
- Put the whites into another bowl and set them aside, but don't throw them out since you'll use them to coat the pizza roll.
- Brush the mixture over the dough. Dip a pastry brush into the seasoned egg mixture and spread it over the entire surface of the dough. It's important to brush the edges and corners so the dough doesn't unroll after you assemble it.[10]
- This is a great step for kids to do if they're helping in the kitchen.
- If you don't have a pastry brush, use your clean fingers to spread the mixture over the dough.
- Cover the dough with cheese and your choice of toppings. Sprinkle 2 cups (226 g) of shredded mozzarella cheese evenly over the dough. Then, add a few handfuls of your favorite toppings. Play around with combinations to make your own unique combination. Try:[11]
- Sliced pepperoni with roasted red peppers
- Cooked sausage and roasted yukon gold potatoes
- Goat cheese with pesto and cherry tomatoes
- Diced peppers with black olives and feta
- Broccoli with smoked gouda
- Roll up the long side of the dough and seal the edges. Take the long side of the dough and tuck it over towards the middle. Keep rolling the dough over the toppings until you reach the other side. Then, pinch along the seam so the toppings don't come out and tuck the ends under the pizza roll.[12]
- The size of the roll depends on how many toppings you added.
- Brush the pizza bread with egg whites. Move the pizza roll to the center of the greased pan and dip a pastry brush into the reserved egg whites. Then, brush all of the dough with the egg whites, which help the dough brown as it bakes.[13]
- Bake the pizza bread for 35 to 40 minutes. Put the pizza roll into the preheated oven and bake it for 35 to 40 minutes or until it's golden brown. To serve the pizza roll, slice across it to make 12 servings. Set out warm pizza sauce for dipping and enjoy![14]
- Refrigerate leftover pizza bread in an airtight container for up to 4 days.
[Edit]Pizza Dough - Combine flour, sugar, salt, and instant yeast in a bowl. Get out a large bowl and put 2 cups (240 g) of all-purpose or bread flour into it. Pour 1 envelope (2 1/4 teaspoons or 7 g) of instant dry yeast into 1 side of the bowl. Then, put 1 teaspoon (4 g) of sugar and 3/4 teaspoon (4 g) of salt into the opposite side of the bowl.[15]
- It's important that the yeast and salt don't touch since the salt can kill the yeast.
- Stir in of water and of olive oil. Pour of cool water into the bowl and add of olive oil. Use a sturdy spoon or spatula to stir the mixture until it forms a sticky dough.[16]
- Keep stirring so the water absorbs all of the flour.
- Knead the dough for 1 minute on a lightly floured surface. Sprinkle flour on your work surface and scoop the dough onto it. Scatter a little more flour on the dough and use your hands to stretch and fold the dough. Continue to knead the pizza dough for at least 1 minute so it becomes a little stretchy.[17]
- Add more flour if the dough sticks to the work surface.
- Rest the dough for 1 hour at room temperature. Brush of olive oil across the bottom of a medium-sized bowl. Place the dough into the bowl and turn it so it's coated with the oil. Then, cover the bowl with a towel or plastic wrap and set it on the counter to proof. It should double in size within 1 hour.[18]
- If it's cool in your home, put the bowl into the oven with the oven turned off. Turn on just the oven light to create a warming space for the dough to proof.
- If you'd rather make the pizza dough in advance, cover the bowl and put the dough in the refrigerator. Chill the dough for up to 1 day before you roll out and bake the pizza.
- Roll out the dough to make bread for 1 to 2 pizzas. Once you're ready to make your pizza, uncover the dough and sprinkle flour over your work surface. Put the dough on it and cut it in half if you'd like to make 2 thin pizzas or leave it whole for 1 large pizza. Roll out the dough until it fits your pan and follow your pizza recipe for baking and topping it. For a little inspiration, try some of these toppings:[19]
- Prosciutto, ham, or pepperoni
- Goat cheese, smoked gouda, or mozzarella
- Pineapple
- Sundried tomatoes or roasted red peppers
- Fresh spinach or mushrooms
- Sliced onions or roasted garlic
- Chicken, bacon, or meatballs
- If you have a kitchen scale, weigh your ingredients for the most accuracy.
- In general, you can use bread flour or all-purpose flour for your dough. The bread flour makes a chewier crust while all-purpose flour gives a softer texture.[20]
[Edit]Things You'll Need [Edit]French Bread Pizza - Knife and cutting board
- Measuring cups and spoons
- Baking sheet
- Oven mitts
[Edit]Rolled Pizza Bread - jellyroll pan
- Rolling pin
- Measuring cups and spoons
- Pastry brush
- Knife and cutting board
- Oven mitts
[Edit]Pizza Dough - Measuring cups and spoons
- Mixing bowl
- Towel
- Spoon
[Edit]References [Edit]Quick Summary |
| How to Take Care of Your Clothes Posted: 05 Jul 2021 05:00 PM PDT In a way, your clothes are an extension of who you are. While it feels great to slip into a stylish, comfortable outfit, sliding into a wrinkly shirt or pair of pants just doesn't feel great. Don't worry. While it takes a bit of extra effort, it's easy to both improve and optimize your laundry routine. Whether you're snuggling up on the couch for a movie night or heading out to the club with some friends, we've got lots of tips to help keep all your clothes in great shape. [Edit]Sort your clothes before washing them. - Laundry is a big mixing and matching game. It may be tempting to toss all your clothes into the washer at once, but this isn't always the best option. Instead, sort your clothes by color, as well as by how dirty they are. Also, divide certain clothes, like loose knits and delicates, into their own separate load. It may seem a bit tedious at first, but sorting your laundry helps keep your garments in great shape.[1]
- Coloring sorting prevents any unwanted dye transfer during the wash cycle. Sorting clothes by dirtiness stops any extra grime from sticking to your less-soiled clothes.
- For instance, you could divide your laundry into 4 color piles: whites, pastels and medium-toned garments, brights, and darks.
- You might also separate your really dirty clothes from your less soiled ones.
- Experts also suggest washing towels, fuzzy shirts, and fuzzy robes in their own load, since they tend to give off lots of lint.
[Edit]Read the care labels. - Care labels walk you through the best laundry options for your clothes. Check for a soft tag along the inside of your garment—it'll probably have a series of different symbols on it. These shapes suggest the best wash temperature and cycle to use, as well as any other precautions you should take.[2]
- The bucket of water symbol lets you know if and how you can wash your garment.
- An open triangle means you can bleach the garment, while a solid, crossed out triangle means you shouldn't use bleach.
- A square with a circle inside represents specific tumble drying instructions.
- A symbol of an iron means that the garment is safe to iron.
[Edit]Treat stains right away. - Stains are easier to remove when they haven't set into the fabric. Experts advise blotting the stain with a clean sponge instead of rubbing it in, since rubbing a stain will only force it deeper into the fabric. Laundry experts also suggest pretreating the stain before tossing it into the wash.[3]
 - If you spilled coffee on your favorite shirt, soak the stained fabric in cold water and pretreat it with detergent or stain remover. Then, wash the garment with sodium hypochlorite bleach, if the care label allows it.[4]
- To treat ink stains, dip a clean sponge in rubbing alcohol and dab it around and over the stain. Flip the garment over, setting the stain face-down on a sheet of clean paper towels. Dab more rubbing alcohol along the back of the stain, replacing the paper towels as needed. Then, rinse out the stain as best as you can, and wash the garment as you normally would.
- For fresh blood stains, soak the clothing item in a container of cold water, and wash it as usual. For dried blood stains, soak the garment in a basin of warm water mixed with an enzyme-rich product. Then, launder the clothing item as usual.
- To care for light mud stains, spread a powder detergent paste over the soiled area and wash it as you normally would. For heavier mud stains, pretreat the garment in a basin of water mixed with a detergent or enzyme-rich product. Then, add it to your next load of laundry.
[Edit]Launder T-shirts in cold water. - T-shirts are safe to toss in both your washer and dryer. Experts recommend a cold water cycle in the washer, along with a permanent press cycle in the tumble dryer. If your shirts have obvious pit stains, wash them with an oxygen-based bleach.[5]
- In general, cold water is better for your clothes, and may keep them from shrinking and fading over time.[6]
[Edit]Wash jeans infrequently and inside-out. - Washing your jeans inside-out will help prevent fading. Experts suggest washing jeans once every 3 wears.[7] Turn your jeans inside-out to protect the color, and wash them in a gentle, cold water cycle. Hang up your jeans to air-dry once they're out of the washer.[8]
[Edit]Hand-wash delicates in cool water and let them air-dry. - Delicates don't hold up well in the washing machine. Unfortunately, a run through your washer may damage the elastic, if your garment has an elastic band.[9] Instead, hand-wash your garments in a basin of cool water with of gentle detergent.[10] Then, delicately wring out any leftover water, and drape the clothing item on a drying rack.[11]
- "Delicates" include garments like your intimates, swimsuits, and underwear.
[Edit]Press or air-dry dress shirts after washing them. - It's safe to wash dress shirts at home, but don't tumble dry them. Treat any stains ahead of time, and toss your shirt into a cold water cycle. Once the wash cycle is done, shake out the shirt to get rid of any wrinkles. Then, press your shirt or air-dry it on a hanger.[12]
- Unfortunately, tumble dryers will shrink and damage your shirt over time.
- Experts recommend ironing dress shirts straight out of the washer. In general, iron the collar first, then the cuffs, and then the body of the shirt.
[Edit]Clean delicate fabrics carefully so they don't get ruined. - Delicate fabrics don't fare well in a standard laundry load. Materials like rayon, lycra, silk, wool, nylon, thin knits, and spandex all qualify as delicate materials, along with hand-knitted and hand-crocheted garments. Try not to wash these clothing items unless they're really dirty, and always check the care label before cleaning them. Once these garments are all clean, stash them in a cool, roomy area.[13]
- For instance, you can hang delicate jackets, dresses, and shawls on padded hangers, while knitwear can be folded and stored flat.
- Always take extra-fine silk, leather, furs, feathers, and suede to a professional cleaner.
[Edit]Avoid overloading your dryer. - Big loads take a lot longer to dry all the way. Also, larger laundry loads tend to look wrinklier once you pull them out. To prevent any extra complications, dry a small amount of clothes that can move and tumble easily in the dryer.[14]
- Air drying is a great alternative to traditional tumble drying. It's a lot less hard on your clothes, and it's better for the environment, too!
[Edit]Iron specific fabrics at their recommended temperatures. - There isn't a universal temperature that works for all fabrics. Instead, check your care label to see which fabric your garment is made out of. Then, use the designated fabric setting on your iron, if it has one.[15]
- For instance, silk and cotton need to be ironed while the garment is damp, while nylon or polyester should be ironed mostly dry.
- Some irons might come with basic temperature settings, like "cool," "low," "warm," or "hot." For example, fabrics like acetate, nylon, polyester, and acrylic need a cool iron, wool and silk need a warm iron, and cotton needs a hot iron.
- Ironing your clothes correctly helps keep them in great shape.[16]
[Edit]Hang up your clothing with wooden and padded hangers. - Wooden and padded hangers are much better than wire ones. Wooden hangers work well with coats, pants, jackets, and shirts, while padded hangers provide extra support to garments made with delicate materials, such as silk.[17] Unfortunately, wire hangers don't provide a lot of support, and may change the shape of your garment eventually.[18]
- Suit hangers are a great option for both suits and certain jackets.
- Hangers with clips are great for skirts.
- Always hang up garments that tend to get wrinkly, like dresses, nice shirts, and suits.
- Felt hangers are another sturdy, safe option for your clothes.[19]
[Edit]Stick with plastic for long-term storage. - Cardboard and wood boxes might damage your clothes over time. Instead, slip your out-of-season garments into plastic boxes, keeping them in a cool, dark, and dry spot.[20]
- If you're storing garments made with wool or other natural fibers, don't seal the plastic bin completely. Instead, give your clothes a little room to breathe.
[Edit]Mend your clothes as needed. - Purchase a sewing kit for any last-minute repairs. Tears, snags, and rips can pop up when you least expect them, but they don't have to be a death sentence for your favorite garments. Shop for a sewing kit online, or pick one up from a big-name retail store. When the time comes, mend your clothes with a sewing needle and a spool of thread that matches your garment.[21]
- Sewing kits usually come with small spools of thread, sewing needles, a small pair of scissors, and other odds and ends. You can pick up a basic sewing kit for less than $10.
- If you aren't a fan of sewing, fix up your tears and snags with mending glue or iron-on mending fabric instead.[22]
[Edit]Clean your jewelry gently. - Fill a bowl with sudsy, lukewarm water. Soak your jewelry in the mixture, lightly scrubbing away any dirt and grime with a soft brush. Don't use really hot or cold water—extreme temperatures can damage certain gemstones. Also, try not to soak any porous gemstones, like opals, turquoise, or pearls.[23]
- If any of your jewelry is damaged or broken, take it to a jeweler instead of trying to fix it at home.
[Edit]Clean and store your shoes properly. - Inspect your nice shoes each time you wear them. Before putting them away, clean off your leather shoes with a clean cloth, and wipe away any dust collecting on your suede shoes. Once you're done wearing them, experts suggest sliding shoe trees into your footwear, so they keep their shape.[24]
- Shoe trees are adjustable, and fit snugly between a shoe's toe and heel.
- Use a fabric shaver to remove any pills and bobbles from your garments.[25]
- Slip your delicate garments into a mesh garment bag before tossing them in the washer.[26]
- Before running a load of wash, check that all zippers are closed and secure.[27]
- Some people like to use color catchers with their laundry, which may prevent fabric dyes from bleeding into your lighter clothes. However, experts tested some color catchers with loads of white wash and still noticed a bit of dye transfer.[28]
[Edit]References __LIST__
[Edit]Quick Summary |
| How to Cook Lemon Sole Posted: 05 Jul 2021 09:00 AM PDT Lemon sole is a flatfish native to Europe, where it's popularly eaten. Pan-searing and baking are the most common cooking techniques for lemon sole. Both techniques are quick and easy to prepare—you'll have savory, flaky sole fillets on the table in about 30 minutes! [Edit]Ingredients [Edit]Pan-Seared Lemon Sole - ¼ cup (30 g) of all-purpose flour
- 4 sole fillets
- ½ teaspoon (2 g) of kosher salt
- 4½ tablespoons (63.7 g) of unsalted butter, plus extra
- 1 lemon, ends trimmed, sliced into 12 thin circles
- 2 tablespoons (23.3 g) of capers, rinsed and drained
Makes 4 servings [Edit]Baked Lemon Sole - 4 slices of fresh white bread, quartered with crusts discarded
- 1 teaspoon (4 g) of lemon zest
- 1/4 cup (30 g) of walnut halves
- 1/4 cup (30 g) of grated Parmesan
- 2 tablespoons (23.3 ml) of olive oil
- 4 lemon sole fillets
- Salt and freshly ground black pepper
- 4 tablespoons (56.7 g) of butter, plus extra for casserole
- 1/4 cup (30 ml) of lemon juice
- 3 tablespoons (42.4 g) of capers
- 2 tablespoons (23.3 ml) of olive oil
- 2 cloves of garlic, minced
- 2 bunches of Swiss chard, leaves removed and chopped
Makes 4 servings [Edit]Pan-Seared Lemon Sole - Buy sole fillets with moist flesh and a mild scent. Avoid fillets that have a strong, fishy odor. They should look freshly cut. For the best results, cook the fillets immediately. If you can't cook them right away, store the sole for up to 2 days in the coldest part of your fridge.[1]
- Frozen sole fillets should also smell mild. Look for frozen fillets that are tightly packaged. Make sure there's no visible ice or blood.
- Store frozen sole fillets in the freezer for up to 3 months.
- Dry the fillets gently with a paper towel. Excess moisture on the fish can cause the flour coating to clump up. Before you coat the sole fillets with flour, gently pat both sides of each fillet with a paper towel.
- Place the flour on a large plate. Measure out ¼ cup (30 g) of all-purpose flour and spread it evenly over the surface of a large plate or dish. Choose a plate or dish that is large enough to easily accommodate the length of your sole fillets.[2]
- A large serving platter would work great for this.
- Season the sole fillets with the kosher salt. Measure out ½ teaspoon (2 g) of kosher salt. Working with 1 fillet at a time, sprinkle the salt on each side. Continue doing this until you've seasoned all 4 of the fillets.[3]
- Coat both sides of each fillet with the flour. Place 1 fillet flat on the flour-covered plate. Pick the fillet up and lay it down on the other side. Shake the fillet gently to remove any excess flour.[4]
- Place the flour-coated fillets on a clean plate and set them aside for now.
- Melt 1 tablespoon (14 g) of butter in a large skillet. Use a stainless steel or a cast iron skillet. Turn the burner to medium and place the skillet on top of it. Allow the butter to melt until it coats the bottom of the skillet.
- Slice the lemon and cook the slices for 2 minutes. Trim both ends off the lemon but leave the lemon peel intact. Slice the lemon into 12 thin circles. Lightly brown the lemon pieces in the skillet, stirring them occasionally as they cook.[5]
- You may need 2 lemons if yours are very small.
- Add the fillets to the skillet and cook the first side for 2 minutes. Push the browned lemon pieces to the side of the skillet, then lay the fillets flat at the bottom of the skillet.[6]
- Depending on the size of your skillet, you may need to work in batches.
- Flip over the fillets with a spatula and cook for another 2 minutes. You'll know the fillets are fully cooked when the flesh is a uniform color throughout. The fillets should flake easily when they're ready to be taken out of the skillet.[7]
- If you're working in batches, place the cooked fillets aside on a clean plate and repeat the process with the remaining pieces.
- Add 2 tablespoons (23.3 g) of capers and the rest of the butter to the skillet. Stir the ingredients together but leave the browned lemon pieces to the side or transfer them to a clean plate. Remove the skillet from the heat and turn off the burner. Grab the skillet handle and tilt it so that the butter swirls around the bottom and melts.[8]
- The butter should melt within 30 seconds or so.
- Plate the fillets and spoon the butter sauce over them. Add 1 fillet to each serving plate. Spoon or ladle an equal amount of the butter and caper mixture over each fillet, drizzling the sauce from end to end.[9]
- Top each fillet with 1-2 browned lemon slices and serve the dish. Use the remaining lemon slices as garnish for each plate. Serve the sole fillets right away -- they're best enjoyed while hot.[10]
- Refrigerate leftovers in an airtight container and consume them within 3-4 days.[11]
[Edit]Baked Lemon Sole with Garlic-infused Chard - Purchase sole fillets that look moist and smell mild. Choose fillets that look freshly cut. Avoid them if they have a strong, fishy odor. Try to cook your sole the same day for the freshest taste. If you can't cook the fillets right after buying them, store them in the coldest part of your fridge for up to 2 days.[12]
- Make sure frozen sole fillets also smell mild. Go for frozen fillets in tight packaging. Avoid any fish with visible ice or blood inside the package.
- Frozen sole fillets will last in the freezer for up to 3 months.
- Preheat your oven to 400°F (204°C). Allow your oven to heat up completely while you prepare the sole for baking.[13]
- Combine the bread, zest, nuts, and cheese in a food processor. Remove the crusts from the bread, then quarter each slice. Add the ingredients to the food processor and turn it on. Process the ingredients until the mixture looks smooth and uniform in texture. You need:
- 4 slices of fresh white bread
- 1 teaspoon (4 g) of lemon zest
- 1/4 cup (30 g) of walnut halves
- 1/4 cup (30 g) of grated Parmesan[14]
- Add 2 tablespoons (23.3 ml) of olive oil and process them until incorporated. Drizzle the olive oil slowly into the mixture, continuing to process them with the food processor as you do so.[15]
- Once the oil is fully incorporated, set the mixture aside.
- Season both sides of the fillets and put them in a casserole dish. Rinse each fillet under cool tap water and pat the flesh dry. Season the fillets with salt and pepper to taste. Lay the 4 fillets out flat in a buttered x casserole dish.[16]
- Set the buttered dish aside for now.
- Melt the butter in a saucepan with the lemon juice and capers. Add 4 tablespoons of butter to a small saucepan and let it melt over medium heat. Meanwhile, juice the lemon. Add 1/4 cup (30 ml) of lemon juice and 3 tablespoons (42.4 g) of capers to the melted butter in the skillet. Stir the ingredients to combine them and remove the skillet from the heat.[17]
- Top the fillets with the butter sauce and the breadcrumb mixture. Drizzle the butter mixture evenly over the fish. Then sprinkle the breadcrumb mixture on top in an even layer. Place the uncovered casserole dish in the oven and bake the fillets for 15-20 minutes.[18]
- You'll know the fillets are cooked through when they are a uniform color throughout and the flesh flakes easily if you scrape the surface.
- Sauté the garlic and chard over medium heat for 2 minutes. While the sole fillets are baking, heat up 2 tablespoons (23.3 ml) of olive oil in a large skillet until it shimmers. Add 2 cloves of minced garlic and 2 bunches of chopped Swiss chard. Sauté until the chard is wilted. Add salt and pepper to taste and remove the skillet from the heat.
- The garlic-infused chard is served on the side, so you can omit this step if you don't like the taste of Swiss chard.
- Serve the fillets immediately with the garlic-infused chard. Add 1 fillet to each serving plate. Divide the sautéed chard into 4 equal servings and add it on the side of each fillet. Serve the hot sole fillets immediately.[19]
- Put any leftovers in an airtight container and refrigerate them for up to 4 days.[20]
[Edit]Things You'll Need [Edit]Pan-Seared Lemon Sole - Large dish
- Measuring cups
- Large skillet
- Sharp knife
- Spatula
- Ladle or spoon
- 4 serving plates
[Edit]Baked Lemon Sole - Food processor
- Sharp knife
- x casserole dish
- Small saucepan
- Tongs
- Large skillet
- Spoon or ladle
- 4 serving plates
[Edit]References [Edit]Quick Summary |
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