cooking for your boyfriend

Thursday, October 28, 2010

Lemon Butter Sole with Rosemary Roasted Potatoes

Serves 2 hungry boyfriends in 45 minutes.
So that everything is ready at the same time, start cooking the fish after potatoes are cooking for 30 minutes

  • 1 lb of red and yukon gold potatoes (about 3 each), cut into 1.5 inch cubes
  • 1/4 cup olive oil
  • 2 tablespoons minced rosemary
  • 3/4 teaspoon garlic powder
  • salt and pepper
  • 3 tablespoons grape seed oil, plus more if needed
  • 8 dover sole fillets
  • 1/2 cup flour
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons diced shallots
  • 1/3 cup dry white wine
  • juice from 2 lemons, lemon halves reserved
  • 1/3 cup parsley, chopped and divided 

1.  Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Evenly spread diced potatoes on baking sheet.  Pour 1/4 cup of olive oil over potatoes and toss.  Sprinkle on rosemary and garlic powder.  Season with salt and pepper.  Cook for 45 minutes, until potatoes are browned and crispy.

2.  After 30 minutes of the potatoes cooking, begin cooking the fish.  In a large non stick skillet heat 3 tablespoons of grape seed oil over medium-high heat.  Season sole with salt and pepper.  Working in batches, lightly dredge sole in flour and add to skillet.  Cook 1 minute per side, until fish is browned and cooked through.  Place four fillets aside on a dinner plate.  Sprinkle with a 1 tablespoon of parsley

3.  Make the sauce.  Using the same skillet, lower heat to medium.  Melt butter then add shallots.  Cook stirring constantly for 1 minute.  Add wine, lemon juice, parsley, and lemon halves (skin down).  Season with salt and pepper.  Bring to a boil and cook for 2 minutes until reduced by half.  Off the heat, add remaining tablespoon of butter stirring with a wooden spoon.  

4.  Serve your boyfriend.  Pour some sauce over the fillets.  Add potatoes to the same plate for a delicious meal.   

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