Wednesday, December 3, 2008

Baked Sole with Baby Peas, Rice Pilaf & Lemon Cream Sauce

Dover Sole - one fillet per person, and a small lemon for each fillet
Near East Rice Pilaf - Why the hell would you mess with making it from scratch? This stuff rocks!
Bag of frozen peas
Lemon cream sauce

Arrange the sole in a glass baking dish, and squeeze lemons over the fillets
Sprinkle with garlic salt, lemon pepper and paprika
Bake at 350 for 12-15 minutes - fish will flake when done

Cream Sauce:
1 teaspoon butter
1/2 tablespoon olive oil
1 tablespoon flour
1 teaspoon chicken base
1 cup milk
1 teaspoon lemon juice

Make a roux from the butter, olive oil and flour, then take up your whisk and add the milk and the chicken base. When the sauce is thickened, whisk in the lemon juice.

This is Zoe's favorite dinner - and by the way - teaching a kid how to eat dinner like a civilized human being, with a napkin and the proper fork - is it's own reward when you take said kid out in public!

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