10/28/2024
Pan seared micro Green garnished Filet of Sole with Broccolini, Herbed Roasted Baby Potatoes with a creamy Lemon Garlic Butter Sauce.
Ingredients:
For the Herbed Roasted Baby Potatoes:
- 1 lb baby potatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons dried herbs (such as rosemary, thyme, or oregano)
- Salt and pepper to taste
- 2 cloves garlic, minced (optional)
For the Broccolini:
- 1 bunch broccolini, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon wedges, for serving
For the Sole Filets:
- 4 sole fillets (about 6 oz each)
- Salt and pepper to taste
- 2 tablespoons flour (for dusting)
- 2 tablespoons olive oil or butter for cooking
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Whipped Lemon Butter Sauce:
- 1/2 cup unsalted butter, softened
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- Optional: a pinch of cayenne pepper for heat
# # # # Instructions:
1. Prepare the Herbed Roasted Baby Potatoes:
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the halved baby potatoes with olive oil, dried herbs, salt, pepper, and minced garlic if using.
- Spread the potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes, or until golden and tender, tossing halfway through for even cooking.
2. Prepare the Broccolini:
- While the potatoes are roasting, bring a pot of salted water to a boil. Blanch the broccolini for about 2-3 minutes until bright green and tender-crisp.
- Drain and immediately plunge into ice water to stop the cooking process. Drain again and pat dry.
- In a skillet, heat olive oil over medium heat. Add the broccolini, season with salt and pepper, and sauté for 2-3 minutes until heated through. Set aside.
3. Cook the Sole Filets:
- Season the sole fillets with salt and pepper. Lightly dust both sides with flour, shaking off the excess.
- In a large skillet, heat olive oil or butter over medium-high heat. Add the fillets and cook for about 2-3 minutes on each side, or until golden brown and cooked through. Remove from the skillet and keep warm.
4. Make the Whipped Lemon Butter Sauce:
- In a mixing bowl, combine the softened butter, lemon zest, lemon juice, salt, pepper, and cayenne pepper (if using).
- Use a hand mixer or a whisk to whip the butter until it’s light and fluffy.
5. Assemble the Dish:
- Place the roasted baby potatoes and sautéed broccolini on plates. Lay the sole fillets on top.
- Drizzle the whipped lemon butter sauce over the fish and vegetables.
- Garnish with chopped parsley and serve with lemon wedges on the side.
# # # Enjoy!
This dish is not only flavorful but also visually appealing, making it perfect for a special occasion or a delightful weeknight dinner. Bon appétit!
