Who hasn’t wondered around the food store hunting for good dinner ideas? A few days ago I was doing just that and my feet stopped at the fish counter at the new Whole Foods store in my neighborhood. A feast to the eyes, the selection of fish and seafood, combined with the expertise of the store employee was sure to make this a fruitful trip for me.
I have never made Sole before. The store employee confirmed the challenge of cooking sole, saying that it flakes and breaks easy. He told me about a woman that came back to the store complaining about how fragile the fish was when she attempted to prepared it. Nothing like a little cooking challenge to inspire me to make something new.
A few hours later, with eight pieces of fillet (I am known to make giant portions of food for my family, and often there is enough for lunch the next day), I was contemplating how to make this delicate yet stubborn fish.
Here is what I did:
Started the over at 350 degrees.
Lined up a cookie sheet with foil paper.
Brushed olive oil on the foil paper.
Placed the fillet pieces on the cookie sheet, flat.
Seasoned with olive oil, Italian style bread crumbs, and a couple of roasted garlic cloves (can be found at Whole Foods).
Just like this….
Then…
Bake in the oven, and remember that every oven is different. So… I baked it for about 20 minutes. But if you like it a little less dry, then you will need a little less time in the oven. The quote I got at the store was 7-10 minutes, which did not work for me. Just don’t leave your kitchen to for for a 5K run, and keep checking on the fish to make sure you don’t overcook it.
When you take it our of the oven, cool if off. Here is the tricky part: with a stainless steel spatula, carefully remove the fish portions and place in a serving dish of your choice, to look like this:
I served it to my beloved family with some lightly buttered pasta (not real butter, but don’t tell them), and some sautéed fresh broccoli. They loved it!!!!
rikicarignan 