I have been looking for great ways to make fish for a while now. My husband and I never like the same thing when it comes to fish. I took a risk by trying Sunny Anderson’s Baked Lemon Sole recipe. Capers? Nuts? With fish?
The sauce is simple. Click here for the recipe. Melted butter with chopped capers and lemon juice. No problem.
I only had small and thin fillets unlike Sunny’s thick ones so I decided to make a lot of fish and keep my fingers crossed. You season the fish and then pour the sauce on top. Then you make your own breadcrumb crust by processing bread, lemon zest, nuts (I used pecans) and parmesan and then drizzle in a little olive oil and put it on top.
I took one bite and started to worry my husband was not going to like it. I even warned him as he sat down. It was very… different. I personally like different. We kept eating and wondering if we were going to like it and by the end of the meal, we realized, hey, this was really good! We even ended up liking the red Swiss chard which I sauteed with shallots, garlic and red pepper flakes until wilted. Chard is so good for you and I am trying to get more veggies in our diet. Makes a quick and easy vegetable side dish which works for me.
Lately I have had some disasters in the kitchen. I can not seem to do anything right! But this meal was fast and easy and truly tasty. I learned about cooking fish in the oven, that you can cook it in 15 minutes at 400F! You could also change the recipe to make a new version of it. Perhaps next time I will do a lime garlic butter sauce with coconut breadcrumbs?
The dreariness of winter continues. My energy in the kitchen is low, therefore, I am very grateful for this new low-maintenance way of making a dinner for my sweetie. We could all use a little more brain food. I give this recipe four out of five wooden spoons.