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Simply "Squisito" Sole

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  • 1 ts Extra-light olive oil with a dash of sesame oil
  • 4 170 g fresh sole fillets
  • 1/4 ts Freshly ground salt
  • 1/2 ts Freshly ground black pepper
  • 2 c Very clear fish stock
  • 8 sm Red new potatoes; steamed until tender
  • 227 g Green beans
  • 1/8 ts Powdered saffron
  • 1 ts Fresh chopped dill weed; (not the stalks)
  • 1 tb Arrowroot with 2 tbsp reserved fish stock
  • 1/2 ts Freshly squeezed lemon juice


Brush a 23x33cm baking sheet with the oil. Lay the sole fillets on it and sprinkle with half of the salt and half of the pepper. Brush the fillets with a little fish stock.
Pour a small amount of water in the bottom of a steamer pot and bring to a boil. Put the potatoes in the first rack, insert in the pot, cover and steam for 10 minutes. Now add the beans to the second rack and steam both 5 minutes more until done.
Preheat broiler. Pour the fish stock into a medium sized skillet, bring to a boil and reduce by half to 1 cup - about 5 minutes. Add the saffron, dill and the arrowroot slurry, return to medium heat and stir until thickened. Stir in the lemon juice and the remaining salt and pepper. A golden "buttery" sauce.
To serve, divide the fish and steamed vegetables among 4 dinner plates and coat liberally with the sauce. Serve very hot.
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