Friday, November 9, 2012

Sauteed Fillet of Sole

This is a fast and easy fish recipe to fix when you are having guests for dinner.  Serve with a green vegetable and fresh salad.

11/2      pounds fresh sole fillets
2          tablespoons olive oil
3          tablespoons shallots, minced
1/4       cup white wine
2          tablespoons butter
Fresh herbs (lime-thyme, mint, oregano or any fresh herb to your liking)
Minced fresh chives
Lemon wedges
Salt to taste

Pat the fillets dry with paper towels, let sit for a while and repeat.  Lightly salt the fillets on both sides.  Heat the olive oil in a large non-stick skillet over medium-high heat, when the oil is hot, carefully add the fillets to the pan and gently brown on each side.  This should take only a few minutes; the fish is done when it's flaky and is no longer translucent. Remove the fillets from the pan and place on a warm plate.  Add the shallots to the pan, saute` until soft, deglaze the pan with the white wine and scrape up the brown bits at the bottom of the pan.  Add the butter, gently swirl to make a sauce, add the herbs and squeeze a little lemon juice into the sauce.  Spoon over the fillets and garnish with the fresh chives and a lemon wedge and serve.  Enjoy   : )  -MK

No comments:

Post a Comment