Oh, My Sole
June 8, 2009 – 12:31 am
When you have beautiful fish such as these exquisite filets of Dover sole, please don’t tamper with it so much. In this case I sea-salted and peppered each filet, heated the cast iron skillet to wicked-hot and then removed it from the stove. I gently placed each filet into the pan and let them cook on the residual heat for about ten seconds on each side. Onto a plate they went, where they received enough olive oil and lemon juice to mingle with the juices of the fish and give me something to soak up with a crust of bread.
Tags: blog, chef, cooking, fish, food, food and drink, mediterranean, pdx, Portland, portland food and drink, Recipes, Seafood