Friday, January 25, 2013

Sole with Thyme

My go-to white fish is usually flounder.  Whether it's making my poached flounder or just popping it in the oven with a little lemon juice and paprika.  But sometimes it's nice to change things up and try something new.  When we decided to have some friends over for dinner while their kitchen was under renovation, I flipped through The Silver Spoon and decided to try out this recipe for Sole with Thyme.

It's a very simple recipe and came out very tasty.  Though the one thing that I would change is that the recipe says "keep in a cool place until ready to serve".  We did, and ended up eating it at room temperature.  While it still tasted good, I think that it would have been a little better if it was warm.

Sole with Thyme (from The Silver Spoon)

4 sole, cleaned, trimmed, and skinned
1/2 - 2/3 cup olive oil, plus extra for drizzling
juice of 1/2 lemon, strained
3 tbsp fresh thyme leaves
white pepper

- Place the fish in a large pan, add water to cover and a pinch of salt, and bring just to a boil, then lower the heat and poach until tender.  Drain and place on a serving dish.  Drizzle with olive oil and lemon juice.
- Put the thyme leaves, a pinch of salt, and a pinch of pepper in a bowl and gradually stir in the olive oil.
- Spoon the thyme sauce over the dish and keep in a cool place until ready to serve (***I personally think it would be better served warm)

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