Apr 3rd, 2014
Wild Caught and from the USA, this fish is closely related to Flounder. It’s mild, sweet flavor is medium in texture with small tender flakes. These thin fillets are best prepared by baking, broiling, deep frying or sauteing. Below is a recipe for Rock Sole with Asparagus and Lemon-Basil Butter. Very fresh and perfect for the season.
Pan Seared Rock Sole with Asparagus & Lemon-Basil Butter
Four 6-8 oz Rock Sole Fillets, skin off
salt & pepper
flour for dredging
1 lb. asparagus, bottoms trimmed
4 each of garlic cloves, minces
10-12 fresh basil leaves, julienned
1 each of lemon, juice and zest
1 tbsp of butter
Heat olive oil in a sauté pan on medium-high heat. Add garlic to pan and cook until it begins to brown. Season sole fillets with salt and pepper, dredge in flour and add to pan.
Cook for 3-4 minutes on each side until done. Remove from pan and set aside to keep warm. In the same pan, melt 2 Tb. of butter on low heat and add basil, lemon juice an
zest. Allow ingredients to sweat for 4 minutes. Roll remaining butter in flour and add to pan to thicken sauce.
Prepare asparagus in a grill or sauté pan with olive oil, salt & pepper. Cook until tender. Place fish on plate with asparagus and spoon sauce over the top.