This is one of those meals where if I hadn’t taken a picture every step of the way, it would have been prepared and served in 20 minutes. But alas, I’ve yet to circumvent my passion for documenting the small, ambitious and unexpected moments that inspire my food or transpire when I cook. This was one of those small and simple adventures, composed of balanced and beautiful ingredients on a quiet night at home, still dreaming of full blown Spring (any day now!).
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This is such a fresh, juicy and adaptable fish! It's texture is soft, so don't worry if the filets fall apart (try using a fish spatula so they don't).
- 1 pound marine grey sole fillet
- 4 tablespoons extra virgin olive oil
- 2 tablespoons garlic, sliced
- 1 tablespoon dried tarragon
- sea salt & freshly ground black pepper, to taste
- 1/3 cup dry white wine (Pinot Grigio or Vinho Verde)
- 1 teaspoon lemon juice
- In a large sauce or saute pan, heat the oil over medium-low. Once warm, add the garlic and simmer gently until fragrant.
- Add as many filets to the pan without overlapping. Sprinkle the top side with tarragon. After about 5 minutes, flip the filets and sprinkle the other side with tarragon, salt and, pepper. When the fish is completely white and the thickest part of the filets are flaky and white inside (peek with a fork or knife). Transfer filets to a plate. Repeat with remaining filets.
- Add the wine and lemon juice to the pan. Using a wooden spoon, gently scrape all the yummy bits of fish and garlic off the bottom of the pan. Stir the liquid until it begins to reduce into a thick sauce. Serve over the fish or separately.