I served this entree with Charleston Gold Rice and Sliced Tomatoes.
1 lb sole fillets, divided in half
2 tablespoons butter, sliced
2 tablespoons fresh lemon juice
8 oz crabmeat
1⁄4 cup onion chopped
1/4 cup celery chopped
¼ cup mild green pepper chopped
1 teaspoon Dijon mustard
1 tablespoon seafood seasoning (Old Bay)
1 tablespoon lemon juice
½ cup mayonnaise
1 cup plain panko crumbs
2 tablespoons chopped fresh parsley
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 cup shredded Cheddar cheese
Butter a one-quart baking dish. Place half of the sole fillets in the bottom of the baking dish.
Combine the filling ingredients in a mixing bowl and then spread the crabmeat mixture over the fillets.
Cover the crabmeat with the remaining sole fillets. Squeeze the lemon juice over the fish. Place the butter slices over the top of the fish.
Bake uncovered 30 minutes at 400ºF.
While the fish is baking, melt the butter for the cheese sauce in a small saucepan. Stir in the flour and 1/4 teaspoon salt. Simmer until bubbly and smooth.
Add the milk, stirring until the sauce thickens. Do not boil. Add the grated cheese and stir until melted. Remove from direct heat and keep warm.
When the fish is cooked, pour the cheese sauce into a serving bowl and serve the cheese sauce on the side or spoon over the fish as it is served.
All three dishes can be baked in the oven together, staggering the cooking time needed by each dish.
Stuffed Sole Fillets
4 large shrimp, peeled, deveined, tails removed, finely chopped
1 tablespoon olive oil
1 scallion, minced
1 medium garlic clove, minced
½ celery stalk, finely chopped
1 mini bell pepper, finely chopped
1 tablespoon fresh parsley, minced
1 tablespoon chopped chives
Salt and pepper
½ oz oyster crackers crushed
12 oz sole fillets
Preheat oven to 400°F. Coat a baking dish just large enough to hold the fish with olive oil cooking spray.
Roll each fillet, jelly-roll fashion, and skewer it with toothpicks and place in the prepared baking dish.
Dot each roll-up with butter and cover the baking pan loosely with foil and bake for 10 minutes. Remove the foil and cook for another 10-15 minutes, or until the fish flakes easily when touched with a fork.
Easy Mac & Cheese
No need to make a white sauce to get creamy mac & cheese.
12 oz whole wheat elbow macaroni
2 tablespoons Dijon mustard
1 cup sour cream
Kosher salt and pepper
1 small onion, finely chopped
1 cup Velveeta cheese cut into small cubes
1 cup shredded Cheddar cheese
Heat the oven to 400°F. Cook the pasta for half the time recommended on package directions; drain.
In a large bowl, whisk together the mustard, sour cream, and 1⁄2 teaspoon each salt and pepper. Fold in the onion and the Velveeta.
Transfer the pasta mixture to a greased 12×8-inch baking dish and bake until beginning to brown, 20 minutes.
Remove the baking dish from the oven and sprinkle the shredded cheddar cheese over the top of the casserole. Return the baking dish to the oven and bake until golden brown, 10 minutes more or until the cheese is melted. Let rest for 5 minutes before serving.
Nut-Crusted Zucchini Sticks
1 medium-large zucchini, trimmed and cut into thin wedges
2 tablespoon olive oil
Pinch each of salt and pepper
1/2 cup finely ground nuts (any kind)
1 tablespoon dried Italian seasoning
Preheat the oven to 400°F. Line a baking sheet with foil and coat with cooking spray.
Place the zucchini wedges in a ziplock bag with the oil, salt, and pepper. Shake. Add the Italian seasoning and nuts. Shake until well coated. Place the zucchini on the prepared baking sheet and place in the oven. Roast the zucchini for 25-30 minutes until crispy and tender.
1/2 teaspoon fennel seeds
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried Italian seasoning
1 tablespoon olive oil
½ cup finely diced red onion
1 garlic clove, minced
Kosher salt, freshly ground pepper
1 1/2 cups chopped Italian tomatoes
12 ounces skinless sole or flounder fillets
4 ¼ inch slices of fresh mozzarella cheese, cut in half
4 oz fettuccine or wide needles, cooked
Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Alternatively, place in a resealable freezer bag. Crush with a rolling pin or large skillet. Set aside.
Heat oil in a large skillet over medium-low heat. Add onion, cook stirring often, until soft, 5-6 minutes. Add garlic and spices and cook about 1 minute.
Add tomatoes and salt and pepper to taste; bring to a simmer and cook uncovered to meld flavors, about 5 minutes.
Season fish with salt and pepper and gently place fillets in the sauce. Cover skillet and reduce heat to low. Cook 4 minutes. Turn fish over with a wide spatula and evenly top with mozzarella slices. Cover the pan again cook for 2 minutes or until the cheese melts.
Place the cooked noodles on a serving dish. Place the fish and sauce on top of the noodles and serve.
Italian Style Fried Cauliflower
1 head of fresh cauliflower washed and cut into large florets
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon sea salt
1 teaspoon granulated garlic powder
1 teaspoon dried Italian seasoning
Pinch of cayenne pepper
2/3 cup cold seltzer or ice water
Vegetable oil for frying
½ cup grated Parmesan cheese
Whisk all dry ingredients together, set aside. Beat in another bowl the egg and seltzer or ice water. Stir into the dry ingredients, stirring until a smooth mixture forms.
Heat the oil, about 1-inch deep, in a deep skillet (chicken fryer) on low to medium heat.
Add the cauliflower to the batter, using thongs or a slotted spoon, letting the excess drop back into the bowl.
Add the cauliflower to the preheated oil. Do not crowd them or touch them together.
Fry each floret until golden brown on each side around 8 to 10 minutes. Remove to a paper towel-lined platter. Keep warm in a 200 degree F oven until ready to serve. Sprinkle with Parmesan while still hot and serve.
For the Fish:
1/2 cup blanched slivered almonds
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Freshly ground black pepper
1/2 cup heavy cream
1 lb sole fillets
For the Sauce:
1 large or 2 small shallots, finely chopped
1/2 cup white wine
1 lemon zested and juiced (save lemon zest for the potato recipe
1/4 chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Place a nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 and set aside.
Return the pan to medium heat and add olive oil and butter to the pan.
Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the egg and cream and season with salt and pepper, to taste.
Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Fry for 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter.
Repeat with the remaining fillets if all the pieces don’t fit in the pan. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Sprinkle the fish with the almonds and spoon the sauce over the top of the fillets. Top with the chopped parsley and serve with the potatoes and your favorite green vegetable. Mine is spinach.
This easy recipe saves several steps in creating a creamy potato recipe.
1 lb gold potatoes, peeled
½ cup half & half or 1/4 cup whole milk and ¼ cup heavy cream
1 lemon, zested
Freshly ground black pepper
Cut the potatoes into ½ inch diced pieces.
Put the potatoes in a saucepan with the cream and milk. Bring to a boil over medium heat, then add 1/2 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender and most of the liquid is absorbed about 20 minutes. Add the lemon zest and season with pepper, to taste. Serve immediately.
Meunière refers to both a sauce and a method of preparing fish. The word itself means “miller’s wife”. To cook something à la meunière is to first dredge the fish in flour and then saute in butter, chopped parsley, and lemon.
The first time Julia Child ate sole meunière was in 1948 at La Couronne in Rouen, France. Rumor has it this is the dish that transformed her into a French cook.
Unlike a lot of classic French cuisine, sole meunière requires almost no advance preparation and very little time at the stove. It is one of the quickest dinner preparations and you probably have flour, salt, pepper, butter, and lemon on hand. All you need is the fish. That fish does not have to be Dover sole, especially given that in recent years, its sustainability has become an issue (not to mention the fact that it is very expensive). Other flat, white, flaky fish will taste delicious when pan-fried and smothered in butter.
West Coast Dover Sole is a great alternative. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family. It is rated as a Best Choice by Seafood Watch and comes from Astoria, Oregon, a small fishing town located at the mouth of the Columbia River just a few miles from the Pacific Ocean.
I use West Coast Dover Sole in this recipe. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family. It is rated as a Best Choice by Seafood Watch and comes from Astoria, Oregon, a small fishing town located at the mouth of the Columbia River just a few miles from the Pacific Ocean. It is available for online purchase from Sea To Table.
4 small sole or flounder fillets, about 12 ounces total
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/3 cup flour (or cornstarch for gluten-free)
2 tablespoons olive oil
3 tablespoons butter
1 lemon, cut into slices
Gently rinse and pat dry the fillets with paper towels. Sprinkle both sides with salt and pepper. Dredge the fish in flour on both sides, shaking off excess flour. Place on a plate and set aside.
Heat the oil in a large skillet on medium/high heat until shimmering, about 2 minutes, then add the butter and stir together. When the butter stops foaming (about 40 seconds), add the fish and pan-fry until golden brown, about 3 minutes.
Carefully turn the fish over with a wide spatula and cook until done, another 2-3 minute, adding the lemon slices during the last 20 seconds of cooking. Remove the fish to a serving plate and pour the browned butter and lemon sauce over the fillets. Sprinkle with parsley and serve.
Italian Baked Tomatoes
1 large beefsteak tomato, halved horizontally
2 tablespoons shredded Parmesan cheese
2 teaspoons chopped fresh oregano
1/4 teaspoon salt
2 teaspoons extra-virgin olive oil
Freshly ground pepper, to taste
Preheat the oven to 450°F.
Place tomatoes cut-side up in a baking pan. Top with Parmesan, oregano, salt, and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.
2 medium zucchini
1 teaspoon salt
1/3 cup flour (or gluten-free or low carb flour)
1/2 teaspoon baking powder
1/2 cup crumbled Greek feta
4 scallions, finely chopped
1/4 teaspoon ground black pepper
1/2 teaspoon dried dill
Olive oil, for cooking
Place shredded zucchini in a colander and sprinkle the salt over it, tossing well to evenly distribute the salt. Allow the zucchini to drain for at least 30 minutes, and longer if possible. After it has drained, place zucchini in a clean kitchen towel and squeeze out all excess water. Place the zucchini in a mixing bowl and add all the remaining ingredients, except the oil. Mix well.
Heat a stovetop griddle or a large skillet. Brush with olive oil. Dip a 1/4 cup measuring cup or scoop into the batter, level off. Drop the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula. Cook for 5 minutes adjusting the heat up or down as needed, then turn the fritters over and cook for another 5 minutes until crispy. Add more oil to the pan as needed to prevent sticking.
Drain the zucchini fritters on a paper towel before serving.