1/2 Photos of Peppered Petrale Sole With Mushrooms and Lavender
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.
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- 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.)
- 1In a large skillet on medium heat, sauté mushrooms and garlic in butter for 1 minute.
- 2Place fillets over mushrooms and sprinkle with the dried lavender (or my posted Lavender Rub), cracked black pepper (omit if using rub), and smoked paprika.
- 3Cover 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).
- 4Garnish each fillet with lemon slices, green onions (and/or chives) and a sprig of fresh lavender. Season with salt, to taste.
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Nutritional Facts for Peppered Petrale Sole With Mushrooms and Lavender
Serving Size: 1 (1001 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 183.2
- Calories from Fat 82
- Total Fat 9.1 g
- Saturated Fat 4.4 g
- Cholesterol 88.6 mg
- Sodium 538.0 mg
- Total Carbohydrate 3.4 g
- Dietary Fiber 1.0 g
- Sugars 1.7 g
- Protein 21.8 g
The following items or measurements are not included: