Joy of Kosher's Simple Broiled Sole Recipe
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Jamie Geller of Joy of Kosher suggests a light entrée for a Hanukkah dinner. Don’t forget to save room for those crisp latkes and jelly doughnuts!
Photo: Joy of Kosher
Lemon and White Wine Broiled Sole Recipe
Serves 6
Sole is such a nice fish that really doesn’t need much to make it amazing. Just a little lemon and butter and you can make a restaurant-quality meal in no time.
3 lemons, divided
3 Tbsp. unsalted butter
1/2 cup dry white wine
1/4 cup vegetable stock or water
6 sole filets, about 2 lb., skin and bones removed
1 tsp. kosher salt
Freshly ground black pepper
3 Tbsp. chopped parsley
In a small saucepan, heat juice from 2 lemons, zest from 1 lemon, butter, wine and stock or water and bring to a boil. Reduce and simmer for 10 to 12 minutes or until reduced by about half. Meanwhile, heat broiler to high and grease a sheet pan with cooking spray.
Season fish with salt and pepper and broil on high for 6 to 10 minutes or until flaky and cooked all the way through. Cut remaining lemon into thin slices. Serve each filet with a generous drizzle of sauce, sliced lemon and a sprinkle of parsley.
More fishy know-how:
Why to throw a proper Southern fish fry
Do you know the trick to using up leftover fish?
Do you celebrate Hanukkah? Tell us what’s on your holiday table!
