Wednesday, January 13, 2010

Dover Sole Fillets

When you make a lovely fish dinner, I hope your significant other does NOT say: "Awe, man, it's cold outside, I was hoping for something hearty... like beef!"
Well, tonight was fish! Sole-"ful" and delicious! It doesn't matter what kind of weather we're having, we should be eating fish a couple times per week!!! :-)

I breaded the fish in:
1/4 C almond flour
2 T dried parsley
1 T dried minced onion
Zest from half (Fresno-grown) lemon ... thanks, Narine!
ground black pepper
pinch celtic grey salt

4 fillets, sole
1/4 C olive oil
1/4 C white wine
2 T coconut milk (low fat)
1 shallot, chopped
2 T fresh parsley, chopped
1 T fresh chives, chopped

Heat olive oil in skillet. Coat sole fillets in almond mixture. Brown fillets, and set aside. In the same skillet, add shallots, and saute! Add wine and then slowly add coconut milk. Cook for about 5 minutes to make a sauce. Add parsley and pour over fish. Bake for just about 5-7 minutes (at about 350 degrees... I just stuck the whole skillet in the oven). Sprinkle chives on top right before serving. I served with steamed zucchini and a side salad.
Hope you enjoy! ;-)


neile said...

oh Scott!!

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