I believe in general simple is better. I enjoy simple dishes with simple ingredients, that often pack complex flavors. Tonight’s dinner is that exact idea, executed.
I decided to go really rustic on this one, boys and girls. Root veggies are a great side to add to any meal as that they generally pair well with every type of meat. My medley was very simple: mini multicolored potatoes, white sweet potatoes, red onions, fresh garlic cloves, and carrots. All of those flavors come together into the best starchy side for something simple like Fillet of Sole.
- 1.5 lbs of mini multicolored potatoes, coarsely chopped
- 6 medium sized carrots, peeled
- 1 large red onion, coarsely chopped
- 2 medium sized white sweet potatoes, coarsely chopped
- 3 or 4 cloves of fresh garlic, finely chopped
- 2 tablespoons dried oregano
- 2 tablespoons Cavender’s All Purpose Greek Seasoning
- Sea salt
- Ground pepper
- 1/4 cup of olive oil
Preheat the oven to 450. Chop all of the veggies and combine in a casserole or large baking dish. Drizzle the olive oil over and toss with your hands. Once all of the veggies are evenly covered with the oil, season and toss well. Place in the oven, cook for 20 min, check and toss, and cook for another 10 minutes. Veggies are done when they are soft and easily skewered. Let cool for 5 minutes and enjoy.
Note: Leftover potatoes? Save them for breakfast the next morning! They make a hearty, wonderful starchy way to start the day. Saute them in a little butter or olive oil over the stove and pair with toast and some eggs. Great way to reuse and not waste such tasty morsels.
- 4 fillets of Sole, fresh NOT FROZEN
- 1/2 preserved lemon (see my note on how to make your own Make it: Preserved Lemon Curd Cheesecake, part 1.)
- 1/2 cup of preserved lemon juice
- 2 tablespoons garlic powder
- Sea salt
- Ground pepper
Note: If you don’t have any Preserved lemon or don’t want to make your own, substituting for fresh Meyer lemon works fine. Sur La Table also sells it here.
Puree (or finely finely chop) the lemon. I used a very easy to purchase chopper to liquify mine, you can check them out here. Place the fillets after cleaning in a ziploc bag, pour the lemon over, along with the salt, pepper, and garlic. Close and shake bag to fully coat the fillets.
Let marinate for at least 15 minutes (the longer, the better.) Lightly coat a sauté pan and sear the fish. Due to the fish being light and flaky, it cooks really quickly. Cook for about 2 to 3 minutes on medium heat, and enjoy.
Good dinner! I paired it with a smoky Chardonay which played off the acidity of the fish and lemon. Definitely worth a try if you’re looking for a simple, affordable, and quick weeknight dinner.
Thanks for reading and happy eats,