Lemon Sole

Lemon Sole with Avocado and Lime

Lemon+Soul+with+Avocado.jpg

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:

  1. Preheat the oven to 500F. 

  2. Pat dry fillets with paper towels, place on a piece of wax paper and season lightly with salt and pepper. 

  3. 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.   

  4. 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.” 

  5. 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.  

  6. 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.

Baked Lemon Sole

Makes 2 servings.  

I like the combination of this light fish paired with a touch of spice.  The filling can be made any time and the fish can be assembled and refrigerated at any time as well, just be sure to bring it back to room temperature before cooking. A mini food processor is helpful to chop such small amounts of vegetables.

INGREDIENTS

2 skinless lemon sole fillets, about 6 ounces each

FILLING

  • 2 tablespoons extra-virgin olive oil, plus 1 teaspoon for greasing the pan
  • 1 garlic clove, cut into small pieces
  • 1 small jalapeno pepper seeded, cut into small pieces (See Note)
  • 2 scallions including green parts, cut into small pieces
  • ½ cup loosely packed cilantro leaves, plus some for garnish
  • 2 tablespoons lime juice
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Preheat oven to 500F. 
  2. Grease an ovenproof dish.
  3. Place all the filling ingredients into a mini food processor and pulse to a medium fine consistency. 
  4. Pat the fillets dry with paper towels and place them on a piece of wax paper. Salt and pepper each side lightly.
  5. Spread the filling with a rubber spatula on the darker side of the fillet (where the skin was).
  6. Fold the thin part of the fillet to the center, and then fold the other side to form a rectangular package.
  7. Place the packages, folded side down in the dish.
  8. Cover the dish tightly with heavy foil. Bake for 13-15minutes, or until the fish has just turned opaque (the fish will continue cooking when it is out of the oven).   

 Serve garnished with cilantro leaves and the accumulated juices. 

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your eyes or your skin.