I think lemon and garlic are one of the world’s best combinations. Kind of like peanut butter and chocolate. Or coffee and chocolate. Or caramel and chocolate.
Does anyone have some chocolate?
I made this dish for lunch a couple of weeks ago and paired it with a simple green salad. The simplicity and ease of this dish made it perfect for a quick lunch at home, but it was so delicious and elegant, even, that I felt like I was eating something I would order in some lovely, idyllic french bistro on the Left Bank in Paris.
I like things that remind me of idyllic french bistros in Paris. Who doesn’t?
I bought two filets of Sole, about 1/3 pound. This wasn’t Dover sole, because Dover sole needs to be from Dover, England and is thus very pricey. This was just plain ol’ sole, which is probably actually flounder.
What I’m saying to you is, any flat fish will do.
This dish was light (tasting), refreshing, and so delicious. And I’ll say it again, I think it looks elegant! It felt special eating this for lunch, which I think had something to do with the fact that it wasn’t my typical pasta leftovers or turkey sandwich.
The whole meal came together in about 15 minutes, and that’s with chopping, prepping, and plating. It’s a fast and easy meal that looks and tastes anything but fast and easy.
Whether you eat this for lunch or dinner, I promise you’ll enjoy. And if you want to picture yourself in a idyllic french bistro, go right ahead. I’ll meet you there.
Here’s the recipe:
Lemon Garlic Sole (serves one)
1/3 pound Sole or other flat fish
Salt and pepper for seasoning
Zest and Juice of 1 lemon
2 cloves garlic, minced
2 tablespoons butter
1 teaspoon olive oil
Season sole lightly with salt and pepper. Set aside.
Mince 2 cloves of garlic and zest 1 lemon, while 2 tablespoons of butter is melting in a large skillet over medium heat. When the butter is melted and a little foamy, add the garlic and lemon zest. Cook for about 2 minutes, then add the juice of 1/2 of the lemon.
Add the sole to the skillet and cook on one side for about 4 minutes, before flipping and cooking the other side for about 2 minutes.
While the sole is cooking, arrange a plate with spinach leaves and drizzle about 1 teaspoon of olive oil over the spinach. Season with salt and pepper.
When the fish is finished cooking, plate it on top of the spinach. Squeeze the rest of the juice from the lemon and top with remaining pan juices.