Makes 2 servings.
This is a flavorful, attractive and nutritious dish which is suitable to any season.
fish INGREDIENTS:
2 skinless lemon sole fillets, about 6 ounces each
Kosher salt
Freshly ground black pepper
AVOCADO PUREE:
1 ½ tablespoons unsalted butter, melted
3 tablespoons lime juice
1 SMALL ripe avocado.
Zest of 1 lime
½ cup tightly packed flat leaf parsley
½ cup cilantro leaves
1 teaspoon Kosher salt
Freshly ground black pepper
PREPARATION:
Preheat the oven to 500F.
Pat dry fillets with paper towels, place on a piece of wax paper and season lightly with salt and pepper.
Reserve half the melted butter and half of the lime juice in a small dish. Add the avocado and mash with a fork to a paste. Add the lime zest, parsley, cilantro, salt and pepper. Season to taste.
Divide the puree equally and place in the center of the darker side of the fillet. Fold the thinner end towards the center, so it covers about half of the fillet; fold the other end on top to form a neat three layered “packet.”
Place the packets with the folded side on the bottom in an ovenproof dish, pour over the reserved butter/ lime juice. Cover the dish with heavy foil and bake for 20-25 minutes. The fish should turn opaque.
To serve, spoon the accumulated juice over the fillets.
NOTE:
The entire dish can be prepared several hours in advance and refrigerated. Before baking, bring it back to room temperature.
