When I was a little kid I attempted to eat the ever so popular Fruit Roll Up as a snack. I also made my sister Barbara eat dirt from a small garden hose as a snack, but that’s beside the point. I also threw locust shells on her once while she was bathing, but again, toootally beside the point. She loved me so much. Back to the roll ups: GROSS. Who wants to eat sticky, neon, cellophane wrapped fruit snacks for fun? Oh, right, every kid ever.
Well, if you struggle with the desire to roll up some form of food, I am here to offer a solution. A vitamin packed, high protein, low fat, metabolism-boosting solution. A solution that doesn’t involve cellophane, thanks. It’s time to roll your sole up! Sole your roll ups. Something.
Sole Fillets in a Lemon Butter Sauce Over a Bed of Wilted Arugula and Shredded Brussels Sprouts:
What it took:
* 4 sole fillets
* 8 very thin lemon slices (seeds removed)
* Juice of ½ a lemon
* 1/4th cup of white wine, or vermouth
* 1 ½ Tbs. butter, cut into pieces
* 2 Tbs. extra virgin olive oil
* 2 or 3 garlic cloves, minced
* 3 good handfuls arugula
* 20 brussels sprouts, shredded
* coarse kosher salt and freshly ground pepper
In a medium lidded skillet, pour in your wine. Fold each sole fillet into thirds and season with salt and pepper. Place them in the pan and put two lemon slices on each fillet, overlapping. It will look so pretty. You might grin. Bring the wine to a boil and then reduce the heat a tad and cover. Lightly simmer for about 3 minutes so the fish becomes nice and opaque. With a fish spatula (I have a mild obsession with my fish spatula), remove the sole and put them on a plate. Look back at the liquid in your skillet and say, “I’m not done with you yet lover.” Or simply let it reduce a tad. Add the lemon juice and remove the pan from the heat. Whisk in the butter and watch as a magical sauce appears. Season with more salt and pepper if needed. You can even add some fresh herbs!
While the fish cooks, heat the olive oil in another skillet. Add the minced garlic and let it become fragrant, about 30 seconds. Add your shredded brussels sprouts and sauté for about 5 minutes as they become tender. At the last minute, add your arugula. In a matter of seconds it will wilt and become one with the sprouts. To plate, simply spoon some greens onto your plate and top with 2 fish fillets. Drizzle a good amount of the lemon butter sauce over the fish and sprinkle with fresh herbs. Feel free to use the phrase “That’s how I roll.” Or not.
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