A little over a month post-wedding and I’m finally feeling like I’m back in the groove — at work, making plans with family and friends, and cooking dinner at home. There was a while pre-wedding where it felt like we were ordering in or eating out much more than usual. It felt necessary… and it was fun and easy in a lot of ways, for sure… but I’m happy to be back in the kitchen making fish and vegetables on the regular for my husband. (Gotta keep off those L-Bs we lost for the big day!)
This oven-poached sole recipe is light but flavorful, sweet but with a little kick. (Tip: add more lemon for more sweet, more chili flakes for more kick.) While I made it with cod this time, I prefer it with sole or flounder because they’re a bit lighter. I’m sure you can even make it with tilapia or mahi mahi as well.
PS what did I do before all this Le Creuset came into my life?!
- 2 fresh sole fillets
- 2 TBSP extra virgin olive oil
- salt and pepper
- 1 shallot, finely chopped
- 3/4 cup dry white wine
- 2 TBSP minced garlic
- juice of 1 lemon
- red chili pepper flakes, to taste
- Preheat oven to 400 degrees. Drizzle olive oil to cover bottom of baking dish, then lay fish down flat and season with salt and pepper.
- Heat oil in small skillet and cook shallot until translucent, about 3 minutes. Add wine to pan, bring to a boil, then pour that mixture over the fish. Set skillet aside for later. Then cover the baking dish with tin foil and bake for 10-12 minutes, until fish is opaque in the center.
- Meantime, whisk together garlic, lemon juice, and some chili flakes in a bowl.
- When fish is done, transfer to a plate, then pour the leftover wine mixture from the baking dish into the skillet and turn the heat on high. It will reduce to about 1/2 cup. Stir in garlic, lemon juice mixture and allow it to keep reducing another minute or so, until thicker.
- Pour over plated fish and sprinkle more chili flakes if you like, then serve.
A Recipe From Jamie Stelter | www.thetvdinner.com