Filets of Sole for Two
(First recipe in a new quick and healthy series. See homepage for details.)
don’t mean expensive English sole but rather another of the flat
fish with their eyes eerily on one side, the bottom feeders in the sole
and flounder families. The best are usually: gray sole, lemon sole and
petrale sole. The dish is best served in rim soup plates with a large
spoon. Start the rice before doing anything else.
Sole fillets can run any where from two ounces—very small—to ten ounces—very large.
4 fillet of sole, about 6 ounces each, fewer if heavier, more if lighter
A small handful of fresh tarragon leaves
½ cup finely chopped parsley
1 cup light white wine—left-over is fine—Pinot Grigio, Alsatian (mildly sweet is fine) or Sauvignon Blanc
Kosher salt to taste
Pepper to taste
Return to Recipes