I did something really terrific last night. (at least I thought it was!) You should know that sorrel is one of my favorite herbs. It’s lemony and light and so interesting and surprising. I had some fresh sorrel I had just cut from my garden upstate on Monday, that I wanted to use and some fillets of sole. We got home late and hungry. Before it got so late, I had in my mind to roast the fish and make a sorrel sauce. You know, with garlic and olive oil and maybe a touch of cream, but it was late and we were starving, so I came up with this idea. Lazy, I suppose, but a beautiful concept. I remembered this dish I used to make all the time with sorrel when the kids were young. It was sautéed chicken, with lots of onions, and then you throw in the sorrel on top, cover it and it melts. It’s not a pretty dish because the greens turn dark, but it tastes fabulous.
So I thought what if I reversed that and put the sorrel on the bottom of the fish, having it melt underneath? Genius – don’t you think?! You wouldn’t see it then but still get all the flavor, having it form a simple sauce.
So that’s what I did – and here’s our green and white meal. But it was really, really yummy!! I served the fish with sautéed mustard greens with garlic and steamed Jasmine rice topped with chopped parsley.
FILLETS OF SOLE WITH SORREL
– serves 2
2 sole fillets, rinsed and patted dry with paper towels
2 handfuls of washed sorrel
Olive oil
Salt
Pepper
Chopped fresh chives
Preheat oven to 425 degrees. Slick a rimmed baking sheet with olive oil. Arrange 2 handfuls of sorrel in the shape of your fish fillet. Drizzle a tiny bit of olive oil on the sorrel and sprinkle with salt and pepper. Place your fish fillet on top, drizzle with olive oil and season with salt and pepper.
Roast for 10 – 12 minutes, depending on the thickness of your fish. Figure on 10 minutes for an inch of thickness, measured in the thickest area of your fish.
When done, carefully remove the fish with the sorrel leaves distributed on the bottom and garnish with chopped fresh chives.
This is the beauty of having super fresh ingredients, combined with LOVE, to make a fabulous, healthy meal in no time at all.
Enjoy!!
What We Should Be Eating & Making Now
Joseph Joseph SmartBar with Chicken with 40 Cloves of Garlic
Sorrel Sauce
Sorrel Pesto
Snow Peas with Ginger, Garlic, Shallots, Lemon and Mint 
Genius 🙂
🙂 Thanks!
What a pretty dish!
Thanks Maureen!
I have to say that was a very bright idea! Looks fantastic. I love that you called it your green and white meal! 🙂 Delicious.
Thanks! Some halved cherry tomatoes would have been nice. But this could be perfect for Dr. Suess!
Great late evening dish; I’ll bet it washed away the tired.
Well we certainly felt better!!
Sorrel has a wonderful delicate flavor, would be delicious with sole! Great idea:)
Yes it really was perfect! And so very simple!
I would love to try sorrel – just can’t get it around here – or grow it – too hot. The dish looks delicious.
You know I also grow sorrel in a pot on my deck. Maybe you could try that.
I’ll give it a try and see if it can take the heat. Maybe the fall will be better.
Your fillets look delicious!
Thank you! 🙂
Absolutely love sorrel. The only recipe I’ve ever made was a thin soup, which tasted de luxe! Can’t get my hands on the stuff any more. Can you send some over 🙂
I’ll be happy to send you seeds if I can find them! I also grow some in a pot and it comes back every year, even in the pot. For your address – mary@lovethesecretingredient.com
That’s so nice of you to offer. However, I think it’s possibly illegal to send seeds. There is a small garden centre nearby so I’m going to ask there if they have seeds in stock. I hadn’t even thought of growing them. Even though I have five differing herbs doing really well on a south-facing window sill. Having said that, I suspect sorrel is only popular with restaurants over here.
oops – I think you’re right. So check out the garden center!
Beautiful! And green’s my favorite color. 🙂
🙂
I just realized it must have been at least two years since I cooked with sorrel. Well, I will be rectifying that 🙂
Oh yes!! It’s so good!!
i have all the ingredients…LOVE included! i might prepre it for dinner::))
Please let me know how it turns out for you!
I love the way you prepare this fillet of sole, you gave it a new touch with these ingredients.
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Yes, this is definitely brilliant! I tried putting the sorrel on the bottom of the fish and it was so delicious.
You are truly an inspiration to be creative in the kitchen. I never realized that a simple cooking technique can make a difference.
Absolutely!! So glad you tried it Sheila!