Last week I bought some sole fillets and wanted to try something out of the box from my same old. Usually I season with sea salt, pepper, fresh lemon juice and dill seasoning and bake. This time I made sole fish cakes and I am happy to report they were delicious (stop laughing Francine and/or Wendy. My culinary skills have improved immensely and now go way beyond egg boiling.) Here is the recipe, for those of you who
trust me, are looking for a nice, light dinner that is high in protein.
3 fresh sole fillets
2 garlic cloves
Dashes of sea salt
Dashes of pepper
Fresh lemon juice
2 spring onions
1 tbsp. fresh dill and 1 tbsp. fresh thyme
Steam fillets for approximately 2 minutes. (this makes them easier to shred.)
Using a fork, shred fillets into pieces.
Squeeze juice of half lemon generously on shredded fish.
Season shredded fish with a dash or few dashes of sea salt and pepper to taste.
Add 2 finely chopped garlic cloves.
Add 2 finely chopped spring onions.
Mix all ingredients well.
(put fish back in fridge and let marinate for at least one hour or more. I am big on letting the seasonings really marinate and sink in.)
Take fish out of fridge when ready to cook. Add one egg and bread crumbs and mix in well with shredded fish, until consistency allows you to form patties.
Coat skillet with oil (I use a mixture of canola and olive oil) and heat on
Once oil is hot, add your formed sole patties to skillet. Cook until both sides are golden brown, approximately 5 or 6 minutes per side, give or take a minute.
Place cooked sole patties on a plate lined with paper towel to absorb oil.
Serve with your favorite side. I had a spinach salad and baked sweet potato with my fish cakes.
So why not be a “sole” man or woman tonight?