Happy Hump Day!
Is it me or is this week dragging? My friend Jess and I did a yoga class on Monday night and my abs are still hurting. That’s something I definitely have to work on strengthening. Wholesome Husband used to do a lot of meditation and so he agreed to try yoga too!
I’m doing my first 10K race and first trail race on Sunday morning. So I am kind of tapering my runs this week. Luckily it’s been less hot in Chicago so the runs aren’t as difficult to fit in. I’m still pretty nervous about it! The husband and I signed up to volunteer for the Chicago Marathon this year also. Maybe I’ll be inspired and next year I might train for it – we’ll see!
On to the food..
Sole in Herb Butter Sauce
1 1/2 pounds sole fillets
Salt and pepper, to taste
2 Tablespoons olive oil
1 shallot, minced
1/4 cup dry white wine
2 Tablespoon, cut into 4 pieces, cold, unsalted butter
Fresh thyme leaves
Minced fresh chives
Lemon wedges (use Meyer lemons if available)
1. Pat the sole fillets dry with paper towels. There is a lot of moisture in sole, so you might have to pat them dry twice. Lightly salt and pepper the fillets on both sides.
2. Heat oil in a large, stick-free skillet on medium-high heat. Once the oil is hot, carefully add the fillets to the pan. Brown the fillets gently on both sides. Fish is cooked when it flakes easily and is no longer translucent. Sole fillets will cook up very quickly, no more than a few minutes on each side, so don’t walk away from the pan while cooking. Once done, remove the fillets from pan and place on a warm plate.
3. Add shallots to the pan and sauté until soft. Deglaze the pan with white wine and scrape up the browned bits at the bottom of the pan. Add butter and gently swirl to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole. Serves 4.
A Meyer lemon is a cross between a regular lemon and a mandarin orange. It has a thinner peel and is sweeter than a regular lemon, though still tart overall. I found mine at Whole Foods.
Alongside the fish, I made some yummy veggies that I sauteed and added some truffle salt to. Delicious and colorful!
Taste Test: This dish was super easy to prepare and took no time at all! Perfect weeknight meal.