Saturday, June 6, 2009

Sole With Rosemary

As I've flipped through my food-spattered paperback copy of The Frugal Gourmet, by Jeff Smith, I've taken a culinary trip down memory lane. We cooked with whitefish a lot. We only made this a couple of times, but it's worth posting:

--1 1/2 lbs of Sole Fillets
--2 tbsp Olive Oil
--1 tbsp Lemon Juice
--2 tbsp White Wine
--1 tbsp Fresh Parsley, chopped
--1/2 tbsp Fresh Rosemary leaves, chopped (or 1 tsp Dried Rosemary if you must, but remember that rosemary is the star of this dish, so go for broke and get the fresh stuff)
--Salt and Black Pepper to taste

Preheat oven to 350 degrees Fahrenheit. Place the sole in a baking dish so that the fish fits snugly. Mix the olive oil, lemon juice, wine, parsley and rosemary. Pour over the fish and season with salt and pepper. Bake for 15-20 minutes or until the fish begins to barely flake.

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