It’s always good to have some lighter dishes prior to Thanksgiving to avoid the guilt when we feast on all of the goodies.
Last night we had Ina Garten’s Sole Meuniere. Of course, I modified the recipe a tad and it was delicious. We served the fish with a small arugula salad with lemon vinaigrette and shaved parmesan. We also had lemon orzo pasta. I would not make the orzo again, as we used whole wheat orzo and we did not like the texture.
Our traditional Thanksgiving dinner is prepared by the hubs. He has perfected his sausage and apple stuffing and the turkey is amazing. I am responsible for all of the side dishes. Frankly, the turkey is the main event, so we keep the sides simple.
We always start off with a refreshing mandarin orange salad with a light vinaigrette and toasted, slivered almonds. We have smashed potatoes, sauteed green beans, freshly made cranberry sauce and of the course the stuffing as side dishes. We used to also have smashed sweet potatoes, but found this was just waaaaaay too much.
Do you make appetizers to enjoy prior to the dinner? Again, we keep these simple, so that we do not lose our appetite for the main meal. This year, we are having a cheese ball that is decorated with whole almonds to make it look like a pinecone. Maybe a small crudite platter and antipasto skewers.
So here is a great recipe for any time, but a very good choice when you are trying to balance out the calories of the upcoming holiday season. We got the sole at Trader Joes and it was really delicious. Very thin filets, so you have to be careful when sauteeing not to break up the filets.
Ina Garten's Sole Meuniere
- November 26, 2019
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- 1/2 cup seasoned flour (add 1/2 teaspoon each of salt and lemon pepper to the flour)
- 4 sole fillets, 3 - 4 ounces each (I used one package of Trader Joes fillets as they are frozen and caught wild in the US)
- 4 - 6 tablespoons unsalted butter
- 1 teaspoon lemon zest (I used slightly more)
- 6 tablespoons freshly squeezed lemon juice, divided if cooking fish in 2 batches
- Fresh chopped parsley
- Step 1
- Place seasoned flour on a large plate
- Step 2
- Pat fillets dry and sprinkle with salt
- Step 3
- Heat butter in large saute pan over medium heat and cook until butter is slightly browned
- Step 4
- Dredge fish fillets in flour on both sides and place them in the hot pan with the butter
- Step 5
- Lower the heat slightly to medium-low
- Step 6
- Cook for 2 – 3 minutes, turn carefully and cook an additional 2 minutes
- Step 7
- Add lemon zest to fish and 3 tablespoons of lemon juice
- Step 8
- Remove the fish from the pan
- Step 9
- Place the fish fillets on a plate and pour the sauce over them
- Step 10
- Sprinkle with parsley
- Step 11
- NOTE: you will probably need to cook the fish in 2 batches. Repeat the steps above