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.

• Ready In: 20 mins
• Yields: 4 fillets

Ingredients

• 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.)

• Garnish

•  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

Directions

1. In a large skillet on medium heat, sauté mushrooms and garlic in butter for 1 minute.
2. 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.
3. 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).
4. Garnish each fillet with lemon slices, green onions (and/or chives) and a sprig of fresh lavender. Season with salt, to taste.