Raised Catholic, I grew up eating fish every Friday (not just during Lent as the custom goes these days). Often it was just a simple tuna macaroni salad, but we kids were exposed to a variety of fish and seafood on a regular basis.
Thank goodness! We still eat fish almost every Friday (old habits die hard) and are always looking for new ideas to cook with the fresh fish we find at the market.
Here is a recipe for petrale sole (a Pacific flounder) that is served with a quick sauce made with shallots, white wine, and butter. You could use this sauce over any mild fish fillet.
Do you have a preferred way of preparing sole fillets? Or other Lenten dishes? If so, please let us know about it in the comments.
Thank goodness! We still eat fish almost every Friday (old habits die hard) and are always looking for new ideas to cook with the fresh fish we find at the market.
Here is a recipe for petrale sole (a Pacific flounder) that is served with a quick sauce made with shallots, white wine, and butter. You could use this sauce over any mild fish fillet.
Do you have a preferred way of preparing sole fillets? Or other Lenten dishes? If so, please let us know about it in the comments.
Sautéed Petrale Sole in Herb Butter Sauce Recipe
Ingredients
- 1 1/2 pounds fresh petrale sole fillets
- Salt, to taste
- 2 Tbsp olive oil
- 3 Tbsp minced shallots
- 1/4 cup dry white wine
- 2 Tbsp, cut into 4 pieces, cold, unsalted butter
- Fresh thyme leaves (or any fresh herb for flavor)
- Minced fresh chives
- Lemon wedges (use Meyer lemons if available)
Read More: Sautéed Petrale Sole in Herb Butter Sauce
No comments:
Post a Comment