Food & Cooking Recipes Ingredients Seafood Recipes Lemon-Horseradish Sole 3.7 (42) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 15 mins Servings: 4 To make tasty dishes in minutes, use your microwave. You can microwave potatoes or other vegetables to serve with the fish; if you do, double the butter mixture, and toss with the vegetables. Ingredients 3 tablespoons butter, softened 3 tablespoons chopped fresh parsley 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 2 teaspoons prepared white horseradish ¾ teaspoon Dijon mustard 4 sole fillets, (6 ounces each) Coarse salt Lemon wedges, for serving (optional) Directions In a small bowl, stir together butter, parsley, lemon zest and juice, horseradish, and mustard. Season both sides of fillets with salt; lay, flat side up, on a clean work surface. Reserve 2 teaspoons butter mixture; dividing evenly, spread remaining butter mixture on top of fillets. Fold fillets in half crosswise, enclosing butter mixture. Place folded fillets in a 9-inch microwave-safe dish with a tight-fitting lid. Top with reserved butter mixture, dividing evenly. Cover; microwave on high until fish is just cooked through, about 5 minutes. To serve, place fillets on plates, and spoon juices from dish over fillets; garnish with lemon wedges, if desired. Cook's Notes The butter mixture gives the mild-tasting sole added flavor. Spread it down the center of each fillet, then put another spoonful on top of the folded fish. Rate it Print