Sole

Friday Fish: Basil Sole on Greens with Parmesan Tomato Salad

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As easy as it looks. Slice the tomatoes and peel the Parmesan. Then, in one pan: sauté shallots, greens, garlic, and carrot. Add wine and fish. Season. Cover and cook 3-4 minutes. 279 calorie dinner coming right up!

Truth in blogging. I somehow made this last spring, photographed it, and never blogged it–perhaps saving it for this year’s Friday Fish?  Never-the-less, I had no recipe in the files and nothing doing but I would have to make it again guessing how I’d done it and hoping it all came out right. It did look fairly simple, hmmm ….So while I do that, let’s talk a little about fish. And you.

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Friday Fish — Sole Cooked on Kale-Basil Risotto with Green Beans Almondine

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Upcoming Cooking Classes 3rd+4th Thursdays of April, May, and June, 2015,  5-8pm at Shouse Appliance, Colorado Springs, Colorado. $55 adults; $30 kids.  $5 discount for cash/checks.  Includes French Night, Make a Great Pizza+ Salad at Home, Kids make dinner/dessert, Spring Brunch (Master quiche/homemade sausage!) Can’t wait to cook with you. Click here for list and sign-up info.

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The day began beautifully–a little chilly, but gorgeous.  I went to Bible study and when we finished had to run for the car as a white-out snow storm had hit. No hat, no scarf, no boots, I was frozen by the time I started the engine, found the snow brush, got the car cleaned off, and jumped in to head for home. (Channel Saint Paul, Minnesota.) Did I say the temperature was by then 10 degrees colder than when I’d left the house?  Brrr…. Of course the dogs were thrilled with the weather.

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Definitely a soup day today, I’m glad I made this fun one-pan fish meal last night preparing for Friday Fish.  (One more to go after this.)

If you follow a tradition of Lent, you might be interested in reading my Lenten journal (blog), written three years ago and chronicling the entire 40-day journey. Here’s the link for days 33-34; we’re a week away from the end as this Sunday is Palm/Passion Sunday and next week is Holy Week. Sigh.

About the fish dish…I’d thought about this meal for a while and just never got around to making it until last night. As Dave asked, “How long does something like this perk in your brain?” (Who knows?)  The crux of it is you make a pan of risotto with a few vegetables and, when it’s done, add a layer of seasoned, thin fish fillets and lemons.  Put the lid on and let it cook just a few more minutes until the fish is firm and opaque and there’s your one-pan dinner.  As far as I know it’s an original dish, but who knows?  If you wanted to do this on a simpler rice preparation (say long-grain white rice cooked in chicken broth), I think it would work with some extra liquid.  If you do want to make the risotto and haven’t ever made it, read Mark Bittman’s article on “Laid Back Risotto,” and fear not!  I did make a pound or so of green beans, too, but just because I love them.  Try this:

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SOLE COOKED ON KALE-BASIL RISOTTO

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