Sole for Supper
Fish is a great choice for a fast cooking meal, tonight its sole. I added easy sides from what was already on hand and put this meal together in under 30 min.
Season both sides of the sole fillets with salt and pepper and quickly sear in hot pan with some butter. When done, remove from pan and keep warm. Add some finely chopped shallots and lemon zest to the remaining butter in the pan, sauté briefly. Deglaze pan with a splash of white wine or some lemon juice, scraping up browned bits. Reduce to desired consistency. Spoon over fish after plating.
Roasted asparagus – drizzle with olive oil, sprinkle with kosher or sea salt. Place on a baking sheet in a 400 degree oven for 15 – 20 min depending on size of spears. Toss ½ way through.
Orzo (rice shaped pasta) – quickly boil, drain then toss with olive oil, juice and zest of a lemon, diced red peppers, kalamata olives, salt and pepper to taste. You can use any number of add ins and flavors with orzo – try different combinations. I often add fresh herbs but didn’t have any on hand. For an even quicker preparation toss with your favorite bottled vinaigrette.