Baked Sole
This is a simple recipe for the benefit of archival via Google. My family is bugging me to archive recipes as I cook ‘em. What better way to archive such things than through a weblog with Google as an index?
As I have previously mentioned, our local farmer’s market has awesome fresh fish. A couple of weeks ago, my wife picked up some sole and I dredged it through a dish of flour, salt, and pepper, then fried it up in some butter. Excellent and easy, but not the healthiest result.
We picked up a bunch of Sole again this week and I called my mom to ask her how we cooked sole when she was here. This is what she relayed:
- glaze a cookie sheet with a very light coating of butter
- place filets of sole on the cookie sheet, evenly spaced
- lightly sprinkle salt, fresh ground pepper, olive oil and lemon juice over the top
- toss in a preheated 400 degree oven for 8 to 10 minutes (until the fish is white through and flaky — but do not overcook!)
Dead simple recipe that produces very yummy fish every time. Very healthy, too, as you really don’t know to use more than a touch of butter and oil.
I cooked enough for several meals. It is quite tasty minced over wild rice or a fresh spring greens salad with heirloom tomatoes. A touch of balsamic vinegar on the salad version puts it over the top.
Update: Just baked this for dinner this evening. Skip the lemon juice; isn’t necessary if you have really good fresh sole. I served it over the top of mixed greens and spread a bit of fresh salsa over the top. Very tasty. Christine loved it, too.