For the second Monday in a row, I made a meal that was, well, not my best. L and S were fine with it (especially the tomatoes), but J just wouldn’t touch it. “Too many herbs,” said she. She was right, but she could have eaten it anyway. It wouldn’t have killed her.
The lesson that I learned from this “C+” fish preparation was that it was the seasoning, not the method that was the problem. Actually, the method was very good. Easy to make, easy to cook, easy to clean. I hadn’t ever broiled fish before and that is what I tried. Fresh herbs might have been better than the dried variety, but I didn’t have any. I think there may have been too much garlic as well.
So in the future, here is what I’ll do.
Broiled Petrale Sole with Lemon and Butter
1 – 1 1/4 lbs. petrale sole fillets, patted dry with a paper towel
salt & pepper
1 Tbsp. soft butter
4 lemon wedges from 1/2 lemon, for serving
chopped parsley and/or dill, for garnish, optional
Preheat broiler with oven rack on the level closest to the top.
Line a broil-proof pan with aluminum foil for easiest clean-up. Spray the pan with non-stick spray.
Put the fillets on the pan and season with the salt and pepper, as desired. Spread 1/4 of the butter over each fillet (if there are 4 fillets, otherwise divide appropriately). Place fish in the preheated broiler and cook until done, about 4-5 minutes – more or less depending on the thickness of the fish. Remove from the broiler.
To serve, place each fillet on a plate with a slice of lemon and a sprinkle of fresh parsley/dill, if using.