This dish showcases the delicate flavours of fresh sole topped with creamy onions infused with herbs and lemon. Seafood is always at the top of my list to dine with, and here is a dish you will crave once you’ve had it.

The Recipe!

1 Lb of finely chopped onion
2 teaspoons of Herbs De Province
3 tablespoons of extra-virgin olive oil
1 teaspoon of sea salt
Several grinds of the pepper mill (about 1/2 teaspoon)
1/2 cup of water
Juice and zest of one lemon
1 tablespoon of honey
1 teaspoon of paprika
1/4 cup of heavy cream
One medium to large fillet of sole per person
One diced sweet red pepper for garnish

 

Combine all of the ingredients with the exception of the last three ingredients (cream, fish and red pepper) in a large stainless steel saucepan, bring to a boil, stir well, cover and reduce heat to low. Let simmer gently, stirring occasionally for 45 minutes. Use an immersion blender to partially cream the onion sauce. Whisk in cream, and set sauce aside, covered on a very low heat.

Sauté sole in several tablespoons of butter, a sprinkle of sea salt and fresh cracked pepper on a medium heat. Each fillet will need to cook approximately 3 minutes per side.

Top fish with onion sauce and garnish with diced red pepper. Serve with French baguette.