After a quick trip to my fishmonger, I decided to make some Sole Food-Sole Meuniere that is. Given the original recipe calls for 3/4 cup of butter (plus oil), I decided to cut some corners to make my dish good for your heart and soul (and bikini).
Quick tip: try to buy wild Pacific sole rather than Atlantic sole which is overfished.
Sole Meuniere with Brussel Sprout and Shallot Hash and Roasted Rosemary Potatoes
Grade: A + (Julia Child-worthy with a quarter of the fat)
How I did it:
2 6 oz fillets of sole
1/2 cup all purpose flour
1-2 Tbsp vegetable oil + cooking spray
3 Tbsp butter
1 Tbsp drained capers
3 tsp fresh lemon juice
2 tbsp chopped fresh parsley
Rinse off the fish and dry with a paper towel. Sprinkle both sides evenly with salt/pepper. In a small bowl, add the flour and dredge the fish, making sure to cover all sides. In a large nonstick skillet over medium heat, add oil and heat until it shimmers. Add 1 1/2 tbsp butter and swirl to coat the pan. When foam subsides, add fish and cook until golden on the bottom, about 2-3 minutes. Carefully turn the fish over and cook until opaque in the center and golden on the bottom, about 1-2 minutes. Divide fish between 2 warmed plates, tent with foil.
Take another skillet over medium-high heat and add the remaining butter. Cook until golden, 1-2 minutes. Remove from heat and add lemon juice, parsley, and capers and spoon the sauce over the fish. Serve with additional lemon wedges.
Brussel Sprout/Shallot Hash:
-please note that I cut this recipe in half and still only used about a tablespoon of butter (rather than 3)
Roasted Rosemary Potatoes:
1 lb small yukon potatoes, cut into quarters
2 Tbsp good quality olive oil
1/2 tsp chopped rosemary
2 garlic cloves, minced
Preheat the oven to 400 degrees. Rinse the potatoes and quarter. Place on a baking sheet and add the rest of the ingredients. Toss to coat. Bake for 40-50 minutes and flip the potato mixture half way through. Season with salt/pepper and enjoy!
Image from my phone:
Recipe inspiration: Bon Appetit and Cooking Light, Brussel Sprouts: Food and wine