Lemon Thyme and Ginger

Easy Dinner Recipes for the Family

Easy Dinner Recipes: Seared Fish Tacos

At times the hustle of the day’s events makes preparing a family dinner challenging. Preparing a balanced meal of a protein, vegetables and healthy carbohydrates takes time, especially when you cook with a lot of plant-based foods. Are there any solutions for making dinner that is easy to prepare and doesn’t require a lot of time slaving over a stove? Yes, there are. Listed below are links to easy dinner recipes found on my website for a quick and easy reference.

What is an easy dinner? A dinner recipe that requires little prep work and comes together in a reasonable amount of time. There are a couple of solutions to make dinner easier to put together. One short cut is, buy produce already chopped. Many grocery stores offer a wide selection of produce already chopped and ready for cooking. Each item may cost more, but if buying prepared vegetables is the difference between making dinner or not, it is worth the price. I do not usually buy cut up produce because these days I am mostly cooking for two. However, I cannot ignore how buying prepared vegetables saves a lot of time. It is my opinion, the value of cooking and eating a home cooked meal is significant, especially when compared to eating take out dinners.

Another time saver is make dinner in one pan. Sheet pan, or one pot dinners often require minimal prep, work and everything cooks on (or in) one pan. This also makes clean-up a lot easier as well.

All of these recipes easily come together with little prep work, or cooked in one pan or pot, or take a minimal amount of time to cook. Enjoy!

 

Easy dinner Recipe Post, Spanish inspired Mussels

Easy dinners: Shellfish

One of my favorite easy dinner recipe is my Spanish Inspired Mussels with Chorizo Sausage. The mussels are cooked in a broth of tomatoes, garlic, wine and Spanish chorizo sausage. The broth comes together in about 20 minutes and the mussels take 5 minutes to cook. I never served this meal to young children, but many adults love this. It is great for entertaining a small group of friends, because you can cook the sauce ahead of time then cook the mussels 5 minutes before you want to eat dinner. Serve with good crusty bread to soak up the juices and a tossed salad. For a vegetarian option, omit the chorizo sausage.

Sautéed Sesame Shrimp with Spinach is another supper easy dinner recipe. This recipe is an older one of mine, but the shrimp and spinach cook up quickly and with little effort. Serve with white or brown rice or your favorite grain.

 

Easy Dinner Recipes: Fish Tacos with Mango and Avocado salsa

Easy dinners: Fish

I honestly believe all my fish recipes on Lemon Thyme and Ginger are easy to make. By nature, fish does not require a lot of cooking time. They are an especially easy dinner to make when the fish is cooked in a pouch of parchment paper or aluminum foil. Rainbow Trout with Lemon and Dill and Oven Poached Salmon with Spinach Butter Sauce are both prepared en papilloteSole Stuffed with Herbs is similarly prepared, but it is not tightly sealed in a neat package.

Fish Tacos comes together easily when you buy the cabbage already sliced for coleslaw.

 

Easy Dinner Recipe: roasted curry chicken with potatoes and raisins.

Easy dinner: Chicken

Another favorite easy dinner are sheet pan meals. I particularity like to use chicken when I make a sheet pan dinner, either bone in or boneless work. The boned chicken will take longer to cook but the chicken does not dry out as much, especially with chicken breasts. If you want to go the boneless, skinless chicken route, use chicken thighs, breasts dry out too easily. Roasted Curry Chicken with Potatoes and Raisins has minimal prep and is delicious paired with blanched broccoli, green beans or a salad. Oven baked Chicken with Shallots and Fennel is another easy chicken dinner baked together on one sheet pan.

 

Easy Dinner recipes: Lamb chops

Easy Dinner: Meat

One of my favorite marinades for meat is the sherry marinade used in Grilled Sherry Marinated Flank Steak. It also tastes great with pork tenderloin. Both types of meat benefit from a flavorful marinade. I like to marinate the flank steak over night, but if you want place the flank steak in the marinade first thing in the morning, it will taste just as delicious. If the current weather prohibits you from grilling, pan grill the flank steak on the stove top. You get more browning and caramelized flavor using a grill pan vs the broiler.

The easiest of all meats are lamb chops. They are delicious and quickly cook on a grill or stove-top within a matter of minutes. My recipe for Lamb chops: An early fall harvest dinner for two, describes how to cook lamb chops. In the winter, you can substitute the summer and fall vegetables in this recipe with any vegetable recipe on the blog like, Sweet and Spicy Herbed Carrots, or Green Beans with Roasted Onions.

 

Easy dinner recipes: Pasta with spicy brussels sprouts and sausage

Easy dinner: Pasta

The fastest and easiest cooked tomato sauce I know is Marcella Hazon’s, Tomato Sauce with Rosemary and Balsamic Vinegar. Tomatoes, garlic, extra virgin olive oil, rosemary and balsamic vinegar come together for a silky sauce perfect for penne or other tube-shaped pasta. It makes for a light supper, but a satiating one at that. It also tastes delicious over polenta. If you want a more substantial red sauce and pasta meal, make Pasta with Turkey Meat Sauce.

This time of year Brussels sprouts are easily found at most grocery stores, Pasta Dinner with Spicy Brussels Sprouts and Sausage is a real crowd pleaser, especially for the meat lover in your family. For a vegetarian option substitute the sausage with chickpeas or cannellini beans.

 

Easy dinner recipe: Basil Zucchini Frittata

Easy dinner: Eggs

Often when we are in a hurry or low on food, we make a frittata. Basil and Zucchini Frittata is a great quick and easy dinner for the summer, but in the winter substitute the basil and zucchini with left over Brussels sprouts with pomegranate glaze. Or, make a pasta frittata with left over pasta with turkey meat sauce.

Omelets are another easy dinner choice. However, I prefer to make one omelet at a time as opposed to one big omelet, sliced into individual servings.

 

Easy dinner recipes: Silver Palate chocolate cake

Easy Dessert Recipes:

Swedish Apple Pie is so easy, someone who insists they cannot bake, will have success with this recipe.

Yogurt Panna Cotta is also easy to put together. You can make a spiced fruit sauce with any seasonal fruit.

If a cake is what you want, Silver Palate Chocolate Cake was my go to dessert for many years.

 

If you make any one of my recipes I would love to hear from you. You can share a photo on my Facebook page, or on your Instagram feed and tag me @lemonthymeandginger.

 

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Top Comfort Food Recipes

Supreme White Chicken Chili, comfort food Recipe

Unfortunately, a small accident left my left hand injured and slightly incapacitated. Fortunately, it is nothing more than a minor inconvenience. My index finger required stitches and it must remain immobile in a splint until the stitches are removed. In the end I should have full use of my hand without any issues other than an unsightly scar. Since I can’t chop or clean, one of the perks of my injury, I thought I would look back through my archives for inspiration. For today’s topic I choose comfort food. Maybe because it is so darn cold I seek the comfort of a hot stew, or steamy bowl of soup. Whatever the reason, I am really in the mood to cook and eat warm comfort food.

One of the first things I plan on cooking when I get the full use of my hands is a beef stew. Winter months call for beef stew. It is a time when I do not mind spending extra hours inside cooking a slow meal. These types of diners fill me with a great sense of satisfaction. I don’t mind the extra time because the process becomes a choreographed dance between, procedure, technique and instinct. When it is all done I feel like I accomplished something special and can’t wait to share the results. Whenever I taste the deep and rich stew flavors, I just melt into the braised masterpiece. Stews and chili’s have humble origins but they taste decadent to me.

Also included in this post is my very first recipe I posted on my blog, Lemon and Herb Roast Chicken. Roast chicken in one of my favorite foods. I updated some of the photos and changed the recipe card to my current recipe plugin so I hope everything is in working order.

Additionally, I included a few links to vegetarian/vegan comfort food entrées. It is my desire that my blog offers a variety of information and recipes for all diet preference. Everyone is always welcome at my table.

Comfort Food Entrées

Lemon Herb Roast Chicken

Beef with Horseradish Sauce

Supreme White Chicken Chili

Roast Lemon and Herb Chicken my very first recipe post on Lemon Thyme and Ginger

Swedish Meatballs

South Indian Style Vegetable Curry Recipe.

For Vegetarian Comfort Food Selections

Roasted Vegetable Coconut Curry

Kabocha Coconut Curry Soup  If you cannot find Kabocha squash, any winter squash will work, especially butternut or pumpkin or both.

Saffron Cauliflower Risotto

Toasted Farro with Mushrooms and Rosemary  – Add a hearty green like Swiss chard, kale or spinach and chick peas or any white bean for a complete vegetarian/vegan main course.

Spiced Figs with Yogurt Panna Cotta recipe.

What’s for Dessert?

Double Coconut Pie

Spiced Fig Yogurt Panna Cotta – If you cannot find fresh figs, substitute them with pears, quince

Chocolate Stout Cake This chocolate cake with white chocolate cream frosting and stout glaze is too good to only eat once a year around St Patrick’s Day.

 

Looking for more inspiration? Type an ingredient you wish to cook with in the search box. You will find it in the right side bar. For mobile devices, the search box is usually at the bottom of the home page.

Some Food Blogs I Enjoy

David Lebovitz A former pastry chef at Chez Panisse, and is now living in Paris writing books and developing recipes. He has well tested recipes with stories about living in Paris.

Dr Deb Pots: Deborah is a Hudson Valley, psychiatrist, potter and food blogger. Her posts are infrequent, but I like her positive attitude, beautiful pottery, and very healthy meals on her website.

Vanilla and Bean Traci writes a food blog offering vegan and vegetarian recipes and lives in the Pacific Northwest.

The Lemon Apron  Jennifer is a Canadian food blogger with beautiful photographs and recipes

Cloudy Kitchen Erin writes an amazing blog for baking with beautiful photographs. She is originally from New Zealand, and now lives in Brooklyn, New York.

Food 52, everything and anything you want to know about food and cooking. It has an extensive community as well as an online store to buy kitchen wares. New York City based.

If you make any of my recipes post a picture on Instagram and tag me @lemonthymeandginger, or share on my Facebook page. I look forward to hearing form you.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Cocoa Banana Nut Snack Bar

Cocoa Banana Nut Snack Bar, recipe.

Is there such a thing as a healthy snack”? I am not talking about fruit and vegetables, more like a granola bar type of snack. They are so convenient to have for traveling, or just when you are on the go. Recently, I set out on a mission to discover recipes for homemade snack bars that taste great, are nutritious, and low in refined sugar. Not a snack bar that is as heavy as a door stop and tastes like cardboard, (the vegetarian baked goods of the early 70’s still haunt me), but something lighter for a quick pick-me-up in the afternoon.

Cocoa Banana Nut Snack Bar, recipe.

Cocoa Banana Nut Snack Bar, recipe.

This all started because I made a pledge several years ago. I promised to myself that if there was a dessert or treat I really wanted to eat, like cookies, I would make it and not buy it. Store bought cookies are not allowed in the house. I do this to control my snacking binges and it really works. Phase two, of my pledge is to add more items on my list, like snack bars. Honestly, I haven’t bought them since I made the pledge, so I am not eating them. However, we need a better stock of snacks in our pantry, so I don’t binge on crackers or chips.

Cocoa Banana Nut Snack Bar, recipe.

Over the past two weeks I have scoured the internet looking for solid recipes in the granola bar category. Each one had large amounts of sugar and they were all in “soft” snack bar variety.  Don’t people want crunchy snack bars? Don’t people crave that crunchy texture and is one of the reasons why chips are so damn good? I like crunchy granola bars so I will table this quest for another day.

One recipe caught my attention from the cookbook “Life In Balance”, by Donna Hay. The cookbook features several snack recipes all made with whole foods and good health in mind. It is not a crunchy granola bar, but all the ingredients are nutritious and foods I enjoy. I choose the Cacao, Banana, Date, and Cashew Bars recipe to test today, because it meets all my requirements, except being crunchy. Another bonus, I had all the ingredients except the cashews. However, I did have a bag of walnuts for an easy substitution. Also, this recipe allowed me to use up some bananas that were getting too ripe.

Cocoa Banana Nut Snack Bar, recipe.

What I like about this snack bar is there is no refined sugar, no flour, and no dairy. It is filled with natural cocoa powder, bananas, fresh dates, walnuts, and a little vegetable oil. The 4 wholesome ingredients get puréed in a food processor then baked until firm. They taste like a bittersweet fudgy chocolate brownie. The cocoa flavor stands out, but it is not as bitter because of the dates, bananas, and walnuts. I would like them to be a little denser with more variation in texture, but the taste is very pleasing. If you crave a sweet fix for your snacks and love dark chocolate, this is the snack for you.

More snack foods  for a light meal or picnic

Stuffed Pastry with Swiss Chard and Feta

Irish Cheese Platter

Pork Dumplings

Smoky-Maple Apple Dutch Baby

Cocoa Banana Nut Snack Bar, recipe.

Cocoa Banana Nut Snack Bar, recipe.

All the ingredients are nutritious in their own right, but mixed together they make a nutritious snack bar that won’t weight you down with extra fat and sugar. According to My Calorie Counter from Fitness Pal, each snack bar has 228 calories, 21 g carbs, 17 g fat, 0 cholesterol, 3 g protein, 4 mg sodium, 14 g sugar, and 4 g fiber.

 

Cocoa Banana Nut Snack Bar

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Snack

12 bars

Serving Size: 1 snack bar

Cocoa Banana Nut Snack Bar

Cocoa, bananas, dates, and walnuts are blended together then slowly baked for a healthy snack alternative. Perfect for the times when you need a little something and you are on the run. These snack bars are made with all-natural ingredients, without processed flours and refined sugars. The original recipe uses cashews so if you prefer, feel free to substitute the walnut with your favorite nuts. They are gluten free, dairy free, and vegan.

This recipe is slightly adapted form Donna Hay's cookbook, "Life In Balance"

Store in the refrigerator for up to one week.

Ingredients

  • 1/3 cup (35 g) natural unsweetened cocoa
  • 3/4 cup (180 g) firmly packed chopped pitted fresh dates (9-10 dates)
  • 1/4 cup (60 ml) vegetable oil
  • 1 1/4 cup (200 g) chopped walnuts
  • 1 tsp vanilla
  • 3/4 cup (200 g) mashed bananas (2-3 bananas)
  • coconut flakes for sprinkling

Instructions

  1. Pre-heat the oven for 325°F (160°C). Line an 8 x 8 inch pan (20 cm x 20 cm) pan with parchment paper. Use two strips wide enough to cover the bottom of the pan and long enough to extend up and over the sides of the pan. One strip will crisscross the other, so all the sides of the pan are covered. This is so you can easily lift out the snack bars and cut them.
  2. Place all the ingredients, expect the coconut flakes, in a food processor and blend until smooth.
  3. Plop the cocoa, fruit and nut mixture into the parchment lined pan, then spread evenly across the bottom.
  4. Sprinkle with the coconut flakes.
  5. Bake for 40 minutes, or until firm to touch. Set the timer for 35 minutes to check and gauge the progress. Continue baking as needed.
  6. Cool completely in the pan. Remove the cocoa banana nut snack bar out of the pan by lifting the sides of the parchment paper and placing it on a cutting board. Make one slice across the middle, then six even slices across each half making 12 snack bars. Store the snack bars in an air tight container in the refrigerator. Will last for to one week.
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Cocoa Banana Nut Snack Bar. An easy recipe for a healthy snack. No refined sugar or flours. Gluten free and vegan

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Brussels Sprouts with Pomegranate Glaze

Brussels Sprouts with Pomegranate Glaze, recipe.

Most of us had, and possibly still have, foods we did not, or still won’t, eat. Currently, raw oysters are on my list of undesirable foods, but when I was a kid I disliked peas, mushrooms and Brussels sprouts. Honestly, it is a miracle I overcame any of my childhood food prejudices, especially vegetables. Mom only made frozen vegetables and she burnt them 8 times out of 10. Over time I grew to love all vegetables with Brussels sprouts being the last holdout.

Brussels Sprouts with Pomegranate Glaze, recipe.

Brussels Sprouts with Pomegranate Glaze, recipe.

About 15 years ago at a holiday celebration, a beautiful plate of Brussels sprouts was served with dinner. Up until then I did not give this cruciferous vegetable any thought or attention, but out of politeness and curiosity I put aside my childhood opinion and ate them. After one small spoonful of Brussels sprouts, my attitude changed forever. I cannot remember how my sister-in-law made them, but what I do remember was how surprisingly sweet they tasted. Even with the innate bitter components found in all types of cabbages, a tender and sweet flavor emerged. My sister-in-law’s meal tasted nothing like the Brussels sprouts of my childhood.

It is possible my attitude changed because now I tolerate bitter flavors. Whatever the reason, Brussels sprouts are one of my favorite vegetables during the fall and winter seasons. The key to delicious and sweeter tasting Brussels sprouts is cooking them properly. What I learned over the years is, they taste their best with fast cooking methods because the longer they cook the more bitter they taste. The cooking method that retains the most amount of nutritional benefits is steaming them. This is true for all vegetables. Yet, I like to sauté, braise or roast Brussels sprouts. Each technique creates a caramelized sear on the sprouts that add contrasting color and flavor. They are not as quick to prepare as green beans or asparagus,, but like most green vegetables they finish cooking within 20 minutes.

Brussels Sprouts with Pomegranate Glaze, recipe.

How to Cook Brussels Sprouts

This recipe uses two cooking methods. I first sear them in a hot skillet. Once they are nicely browned I add garlic, shallots and add some hot red pepper flakes then sauté them with the Brussels sprouts. For this recipe, I add the garlic after I sear the Brussels sprouts because I do not want the garlic to brown or burn. Then, I braise them in stock or water until they are just tender. I believe the steam from the liquid cooks them faster than they would if only sautéed. Plus the liquid gives the Brussels sprouts a nice coating for the pomegranate glaze to adhere to. Once they finish cooking, I add a glaze of butter and pomegranate molasses over the tender sprouts. It is just that simple.

The pomegranate molasses has a bitter-sweet taste adding just a touch of acid to brighten up the flavor. You can find pomegranate molasses at specialty markets, like Middle Eastern markets or Asian markets, or online.  Or, you can make it. I recommend store-bought pomegranate molasses because it has a long shelf life. You can also use pomegranate molasses in a variety of recipes like, Muhammara.

There are so many variations for additions and garnishes for this meal. I added pomegranate seeds for a pop of color and compliment the pomegranate molasses. A touch of acid like lemon juice brightens the meal, but too much lemon juice, or any acid, will change the color to a drab green.

Other nice additions are crispy pancetta or fried prosciutto. Anything salty like cured meats or anchovies will cut out some of the bitter flavor. If you use anchovies, omit the pomegranate molasses.

Brussels Sprouts with Pomegranate Glaze, recipe.

Brussels Sprouts with Pomegranate Glaze

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Vegetable Side Dish

Cuisine: American

6 servings

Serving Size: 4 oz

Brussels Sprouts with Pomegranate Glaze

Brussels sprouts are gently seared until golden brown then braised creating Brussels sprouts that are very tender and delicious. A glaze of butter and pomegranate molasses lightly coats the Brussels sprouts giving them a luxurious sheen. You can substitute the butter with extra virgin olive oil for a vegan meal.

Garnish with pomegranate seeds, lemon zest or nuts like salted cashews or pistachios.

Serve immediately.

Special equipment: For 1.5 lbs (750 g) of Brussels sprouts you need an extra large skillet or sauté pan, 12-14 inches (30 -36 cm)

Ingredients

  • 1.5 lbs (750 g) Brussels Sprouts
  • 2 TB extra virgin olive oil
  • 1/2 tsp Kosher salt, plus more to taste
  • 3 cloves garlic, minced
  • 2 cloves shallots, thinly sliced in half moons
  • 1/2 tsp Aleppo pepper, or dried red pepper flakes
  • 1/2 - 2/3 cup ( 125 ml - 150 ml) chicken stock, vegetable stock or water
  • 2 TB butter
  • 2 tsp pomegranate molasses
  • Fresh ground black pepper to Taste
  • Garnish with pomegranate seeds, or fried slices of prosciutto,or crispy pancetta (optional)

Instructions

  1. Wash and dry the Brussels sprouts. Cut off the bottom stem then slice the Brussels sprouts in half lengthwise. Remove any loose outer leaves that are not in good shape.
  2. Add 2 TB of extra virgin olive oil to a very large skillet and turn the heat to medium-high. Once the olive oil starts to shimmer add the Brussels sprouts and lay them cut side down. Sear the Brussels Sprouts until golden about 2-3 minutes. Once seared to your desired color, stir them around then add the minced garlic and sliced shallots. Cook until the shallots start to soften, about 2 minutes.
  3. Add the stock or water, cover with a tight fitting lid and cook until the Brussels sprouts are tender in the middle, when pierced with a fork. about 7-9 minutes.
  4. When the Brussels Sprouts are tender, remove the lid and cook off any remaining liquid in the pan.
  5. Once the pan is just dry, add the butter, or 1 TB olive oil for a vegan dish, and pomegranate molasses, stir to combine. Taste and add salt and pepper to taste.
  6. Garnish with pomegranate molasses, lemon zest, and or crispy prosciutto.
  7. Serve immediately

Notes

If you are cooking for a large crowd, roasting Brussels sprouts is the easiest way to prepare them. Coat them in extra virgin olive oil and roast in a 400°F / 200°C oven for about 35 minutes on rimmed sheet pans. Turn them over from time to time during roasting. Add the pomegranate molasses immediately after they finish roasting with extra olive oil or melted butter and salt and pepper to taste. 

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How to cook Brussels sprouts . Brussels sprouts are seared in a skillet then braised until tender. They are finished with a glaze of butter and pomegranate molasses.

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Oven-Poached Sole Wrapped in Fresh Herbs

Oven Poached Sole Wrapped in Herbs, recipe.

When I was a young child, Mom rarely made fish for dinner. It was just something we had now and then. That suited me just fine because the thought of eating fish made me cringe. When Mom did cook fish, it was usually sole drenched in Cream of Mushroom Soup, or baked with a sprinkling of breadcrumbs till it was all dried out.  It’s odd to think about because Mom loved sole, especially sole made with the classic French butter and wine sauces, but she never made her favorite sole dishes at home. Fortunately, attitudes toward eating and preparing fish have changed since the 60’s, mine included. Now, I love fish and eat it at least once a week. When I want a change of pace, I make filet of sole for a special treat.

Oven poached sole wrapped in herbs, recipe.

Sole is a common flat fish with tender white flesh filets. The meat has a subtle fish flavor and is very moist. The filets will easily break apart if cooked too long and requires gentle cooking methods. The only tricky part about cooking sole is making sure you don’t overcook it. I discovered from Cooks Illustrated, a great technique of rolling up each filet with a mixture of herbs, then cooking the filets in the oven. This method sways the odds in favor of getting perfectly cooked sole and one I use often.

One of my favorite ways to cook fish is to oven poach it with wine or fish stock, as in Salmon in Spinach Butter Sauce. This technique is not a true poaching method, but also creates steam to cook the fish. There is a layer of liquid in the bottom of the baking dish and a piece of parchment paper nestled over the fish. The parchment paper captures the steam rising from the liquid and cooks the fish. This technique never fails to produce moist and tender fish. It is a perfect method for cooking filet of sole wrapped in fresh herbs rolled up in a neat package.

Oven Poached Sole Wrapped in Herbs, recipe.

Oven Poached Sole Wrapped in Herbs, recipe.

Choose what herbs you like to fill each sole filet. I left that part of the recipe open-ended for you to make it your own. The herbs in a blend don’t need to be in equal amounts either, but it is nice to taste the presence of each herb and not have one herb dominate the rest. If you only want to use two herbs, parsley is a good foundation and either dill or tarragon are wonderful with fish. All the herbs listed have a prominent taste, so keep in mind the other herbs used in your accompanying side dishes.

It wasn’t until I read the cookbook, Jerusalem by Yotam Ottolenghi and Sami Tamimi, that I got braver about combining more than one fresh herb in cooking.  I learned from this book that a prominent characteristic in Middle Eastern Cuisine is the generous use of fresh herbs. All these fresh herbs create food that is fresh tasting and vibrant. A classic herb blend in the Middle East is parsley, cilantro, dill and mint and works well with sole. For a French twist use Fines Herbs, it is a mix of parsley, tarragon, chervil, and chives. This blend of herbs inspired my Fresh Herb and Goat Cheese Omelet.

Oven Poached Sole Wrapped in Herbs, recipe.

For special occasions I like to make a sauce with the pan juices. Unfortunately, the butter sauce I made was too rich and turned me off. So, I nixed it and am totally happy about it. This meal does not need it. There is enough flavor between the herbs and fish without adding the extra rich sauce and calories. Save some room for dessert like this Lemon Saffron Syrup Cake. The poaching liquid with the herbed sole keeps the filets moist and has a mild flavor of its own. Use the pan juices sparingly, as a time-saving and healthy alternative to butter sauce. If you want a butter sauce use the poaching liquid from the sole and make the spinach butter sauce linked in this post.

Oven Poached Sole Wrapped in Herbs, recipe.

Oven Poached Sole Wrapped in Herbs, recipe.

Helpful Kitchen Tools for Cooking Sole

Often, I stay away from specialty kitchen gadgets, especially one’s that only have one purpose. They are pricey and take up valuable space. However, a fish spatula, aka slotted offset spatula, is one I highly recommend. The good news is, fish spatulas are affordable and useful with other foods besides fish. This sturdy, thin and flexible spatula slips easily under fish without ripping at the fresh. Regular spatulas don’t have the same ease of use and flexibility as the fish spatula has. I use this spatula every day and often use it instead of tongs because it does not rip up the food. The best rated fish spatula is by Victorinox available on Amazon, and housewares stores. Not all fish spatulas are alike, so I recommend reading the article linked above to learn about the differences between the brands.

Oven-Poached Sole Wrapped in Fresh Herbs

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Category: Entrée

Cuisine: American

8 servings

Serving Size: 1 filet of sole

Oven-Poached Sole Wrapped in Fresh Herbs

Filet of grey sole is coated in fresh herbs, then rolled up for even cooking. The fish steams in the oven in a bath of white wine or fish stock. This technique produces tender and moist sole filets with delicate flavor. To dress it up, add sautéed mushrooms to the platter of fish just before serving.

Serve with sautéed Brussels sprouts, or green beans for a vegetable. Roasted grape tomatoes are delicious with fish. For a grain, try white rice or Farro with Mushrooms but change the rosemary in the original recipe to parsley or one of the herbs in your fish.

Ingredients

  • 8 filets of grey sole, about 4 - 6 oz (125 g -175 g) each
  • A heaping 1 cup (250 ml) of 2-3 types of minced fresh herbs, like parsley, dill, tarragon, cilantro, or basil. About 1 TB of minced herbs covers each filet of sole. An additional tablespoon of the minced herbs is used in the bread crumbs.
  • Zest from 1 1/2 lemons
  • 2 ½ TB butter, divided
  • 1/3 cup (75 ml) panko bread crumbs, or homemade
  • 3/4 cup (185 ml) of dry white wine, dry vermouth, fish or vegetable stock, or a combination of wine and stock.
  • 8 half-moon slices of lemon, about 1½ lemons

Instructions

  1. Preheat the oven to 350°F / 175°C / Gas Mark 4
  2. Butter the bottom of a baking dish large enough to just fit all rolled up sole filets.
  3. Gather all the herbs you are using. Make sure they are washed as parsley and cilantro get very sandy. I used parsley, dill and tarragon but not in equal amounts. Another mix I also recommend is parsley, basil and tarragon, or parsley, dill and cilantro. Mince the fresh herbs and add to a small bowl. Add the grated lemon zest to the herbs and mix to combine.
  4. Reserve all but a heaping tablespoon of the mixed herbs.
  5. In a small bowl add the breadcrumbs and 1 TB of mixed herbs and stir to combine.
  6. Toast the breadcrumbs. Add one tablespoon of butter into a skillet and turn the heat to medium-high. Once the butter is melted, add the breadcrumbs and stir to coat them with the butter. Toast the breadcrumbs until they are golden brown, about 3-5 minutes.
  7. Pour the toasted breadcrumbs on a plate to stop cooking. Reserve.
  8. Lay your sole filets, skin side down on a clean work surface and lightly sprinkle Kosher salt and freshly ground pepper over each filet. Evenly spread about a tablespoon of the herb and lemon zest mixture over each filet.
  9. Start at the tail end, it looks pointed compared to the squared off head end, and roll up each filet. Place each filet of sole into the buttered baking dish seam side down, and arrange the half-moon slices of lemon between each filet. Arrange any extra lemon slices around the fish in the baking dish.
  10. Cut up 1½ TB of butter into 8 pieces and place on top of each filet. Pour in the wine, or liquid of your choice. Add a sprig of one of the herbs you put in the herb mixtures into the wine. Lightly butter a piece of parchment paper large enough to fit inside the baking dish and cover the fish. Nestle the buttered piece of parchment paper into the baking dish so it completely covers the fish and creates a domed cover. Cover the baking dish with a piece of aluminum foil.
  11. Place in the oven and bake for 12 minutes. Peek at your filets to gauge how they are progressing. Continue to cook until and check every 3 minutes until the sole filets are done. Mine took about 15 minutes, but they could take up to 20 minutes. The filets are done when they look milky white. As the fish cooks the flesh will turn from translucent to opaque and easily spring back when touched. The fish should also look moist. If it flakes apart it is overcooked. You can remove the fish from the oven just shy of being done, and allow the residual heat to continue the cooking process.
  12. Once done, arrange the filets with the lemon slices on a warm serving platter, or on individual plates. Pour some of the poaching liquid over the filets then sprinkle each filet with the bread crumbs and more minced herbs.
  13. Serve immediately.
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Filet of grey sole is wrapped in fresh herbs, then rolled up for even cooking. The fish steams in the oven in a bath of white wine or fish stock. This technique produces tender and moist sole filets with delicate flavor.

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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