Sole

I've been cooking better this week, not wanting to have frozen pizza every night. :) (Although that is what we're having tomorrow....) Yesterday i went to the grocery store to stock up before it snowed and i came home with Dover sole, because it was cheaper than salmon and I've been wanting to introduce Kaylen to fish.

The Tome has a recipe for sole in brown butter & lemon sauce, but it didn't recommend pan-frying for filets under 5 oz. So i did some research this morning and came up with a hybrid recipe for the oven: butter a roasting pan, lay the filets on it, sprinkle with salt, pepper, and olive oil, put lemon slices around the filets, and bake at 450 degrees for about 10 minutes. It should look done, but not flakey. You can pour a sauce of olive oil, lemon juice, white balsamic vinegar, and thyme over it for added flavor.

I really liked the fish's flavor and complete lack of fishiness in taste. It was a bit pricey (no wonder - real sole, or Dover sole, comes from Europe), and the texture was weirdly soft, but tasty. And Kaylen LOVED it. She couldn't shovel that fish into her mouth fast enough. And she ate a whole filet, although it was a small one. People talk about their teenagers eating them out of house and home, but you've gotta watch out for those almost-toddlers, too!