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Simple Lemon Sole with Kale

While I am certainly not an expert on cooking, I do enjoy making a good meal. There is something so rewarding about making something tasty (especially when it’s healthy). That said, I’d love to post some recipes here and there, and I’d love to hear your suggestions as well! First up, this simple lemon sole recipe I made last night. I’m pretty loyal to salmon, as I have a fantastic recipe that is fail-proof (I’ll post another time), but the lemon sole at Eataly looked amazing (and it was). So light and flaky. As for purchasing fish, I don’t think you have to worry about the fish quality at Eataly, but at the ‘normal’ grocery I’ve found that the trick to ensuring that your fish never has that “fishy” taste is to buy it fresh (wrapped in paper), rather than frozen and/or in plastic wrap.

Anyway, since I bought the sole and some lemon & mint salt at Eataly without a specific recipe in mind, I adapted this Barefoot Contessa recipe to fit with what I had on-hand:

lemon sole

Ingredients

1/2 cup all-purpose flour (this was actually too much; use just enough to lightly coat both pieces on each side)
Sea salt and freshly ground black pepper
1 lb. fresh lemon sole fillet, cut in half to make 2 fillets
3 tablespoons unsalted butter
1 tablespoon dried thyme
Pinch of lemon & mint salt from Eataly (optional)

Prep

Mix flour, salt, pepper and herbs in a shallow bowl
Melt butter in a skillet on medium high until it browns
While the butter is browning, pat the sole dry with a paper towel and then dredge each piece through the seasoned flour
Once the butter is browned and the sole is dredged, place each filet in the pan and cook on each side for 2 minutes
Season with dried thyme and additional salt and pepper as desired

kale

Eat!

Serve right away with a side of kale! The kale actually turned out really, really good. In fact, Dan seemed to like it better than the fish. After I de-stemmed a bunch and tore the leaves into small pieces, I sautéed it with some sea salt and good EVOO for a few minutes before transferring the skillet into the oven for about 10 minutes  at 225F. This made it soft with a little crispness at the edges.

dinner

…And that’s it. Yum!

Cover photo by Quentin Bacon



2 responses to “Simple Lemon Sole with Kale”

  1. Dan says:

    This was one of my favorite meals you’ve done! The fish was so good and the kale was amazing!

  2. Jen says:

    Looks so delish and healthy! Can’t wait to try it.

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