Prep 10 mins
Cook 10 mins
Most any mild white fish can be substituted for the sole: cod, orange roughy, tilapia, haddock, Dover sole, etc. For this particular recipe I chose Oregon-caught petrale sole. Mmm, I think this would pair well with a simple baked potato or fresh pasta and perhaps a tossed salad or grilled/roasted corn on the cob, if you ask me. Oh, and a glass of Sauvignon Blanc, s'il vous plait! Adapted from lavenderhillsofkentucky.com.
- 2 cups sliced fresh mushrooms (used crimini and oyster mushrooms)
- 2 tablespoons butter
- 2 garlic cloves, peeled and minced
- 4 petrale sole fillets
- 1 -2 teaspoon dried lavender, crushed to release flavor (or try this-Lavender Rub)
- cracked black pepper, to taste
- 1⁄4 teaspoon smoked paprika (I was judicious with the amount. Add more if you wish.)
- lemon slice
- 1 medium tomatoes, chopped (I used an heirloom tomato)
- 2 green onions, thinly sliced or 1 tablespoon fresh chives, minced
- 4 sprigs of fresh lavender
- salt, to taste
- In a large skillet on medium heat, sauté mushrooms and garlic in butter for 1 minute.
- Place fillets over mushrooms and sprinkle with the dried lavender (or my posted Lavender Rub), cracked black pepper (omit if using rub), and smoked paprika.
- Cover and cook over low-medium heat for 5-10 minutes or until fish flakes easily with a fork, adding the tomato slices the last minute of cooking. (The petrale sole cooked a total of 6 1/2 minutes. fyi).
- Garnish each fillet with lemon slices, green onions (and/or chives) and a sprig of fresh lavender. Season with salt, to taste.
Finding the lavender was the hardest part! The recipe is easy to make and comes together quickly. I really enjoy fish, so enjoyed this as well. Thanks for sharing! Made for ZWT8.