• Blog
  • About
  • Recipes
  • Tips & Tools
  • International LOVE
  • Love Notes
  • Shop
  • Powered by MSI Media Group

Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Fillets of sole with sorrel

May 30, 2013 by Mary Frances 28 Comments

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.Fillet of sole with sorrel, steamed jJasmine rice with parsley and sauteed mustard greens with garlic on a white Wedgewood plate from May 29, 2013.
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 chivesPiles of sorrel on a baking sheet, drizzled with olive oil and seasoned with salt and pepper.

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.Fillets of sole on top of sorrel, drizzled with olive oil and seasoned with salt and pepper, ready to go into the oven to roast.

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!!

Related

You might also like:

  • Feta radishes watercress and mint toasts platter.What We Should Be Eating & Making Now
  • Joseph Joseph SmartBar in hands washing.Joseph Joseph SmartBar with Chicken with 40 Cloves of Garlic
  • Sorrel sauce in a Cuisinart.Sorrel Sauce
  • Sorrel pesto on a spoon.Sorrel Pesto
  • Snow Peas with Ginger, Garlic, Shallots, Lemon and Mint  

Filed Under: Dinner, Fish Tagged With: chopped parsley, fillets of sole, garlic, Jasmine rice, lemony, mustard greens, olive oil, pepper, salt, sole, sorrel

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Security check- *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. cookinginsens says

    May 31, 2013 at 2:10 AM

    Genius 🙂

    Reply
    • Mary Frances says

      May 31, 2013 at 8:23 AM

      🙂 Thanks!

      Reply
  2. Maureen | Orgasmic Chef says

    May 31, 2013 at 5:47 AM

    What a pretty dish!

    Reply
    • Mary Frances says

      May 31, 2013 at 8:24 AM

      Thanks Maureen!

      Reply
  3. tinywhitecottage says

    May 31, 2013 at 10:34 AM

    I have to say that was a very bright idea! Looks fantastic. I love that you called it your green and white meal! 🙂 Delicious.

    Reply
    • Mary Frances says

      May 31, 2013 at 4:29 PM

      Thanks! Some halved cherry tomatoes would have been nice. But this could be perfect for Dr. Suess!

      Reply
  4. William McLeod says

    May 31, 2013 at 11:45 AM

    Great late evening dish; I’ll bet it washed away the tired.

    Reply
    • Mary Frances says

      May 31, 2013 at 4:30 PM

      Well we certainly felt better!!

      Reply
  5. Peri's Spice Ladle says

    May 31, 2013 at 12:13 PM

    Sorrel has a wonderful delicate flavor, would be delicious with sole! Great idea:)

    Reply
    • Mary Frances says

      May 31, 2013 at 4:30 PM

      Yes it really was perfect! And so very simple!

      Reply
  6. jovinacooksitalian says

    May 31, 2013 at 12:33 PM

    I would love to try sorrel – just can’t get it around here – or grow it – too hot. The dish looks delicious.

    Reply
    • Mary Frances says

      May 31, 2013 at 4:38 PM

      You know I also grow sorrel in a pot on my deck. Maybe you could try that.

      Reply
      • jovinacooksitalian says

        May 31, 2013 at 7:50 PM

        I’ll give it a try and see if it can take the heat. Maybe the fall will be better.

        Reply
  7. yummychunklet says

    May 31, 2013 at 4:57 PM

    Your fillets look delicious!

    Reply
    • Mary Frances says

      May 31, 2013 at 5:49 PM

      Thank you! 🙂

      Reply
  8. johnnysenough hepburn says

    May 31, 2013 at 9:34 PM

    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 🙂

    Reply
    • Mary Frances says

      June 1, 2013 at 12:20 AM

      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

      Reply
      • johnnysenough hepburn says

        June 1, 2013 at 7:49 AM

        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.

        Reply
        • Mary Frances says

          June 1, 2013 at 5:44 PM

          oops – I think you’re right. So check out the garden center!

          Reply
  9. Joyce says

    June 3, 2013 at 10:56 AM

    Beautiful! And green’s my favorite color. 🙂

    Reply
    • Mary Frances says

      June 3, 2013 at 3:00 PM

      🙂

      Reply
  10. afracooking says

    June 3, 2013 at 4:24 PM

    I just realized it must have been at least two years since I cooked with sorrel. Well, I will be rectifying that 🙂

    Reply
    • Mary Frances says

      June 3, 2013 at 4:33 PM

      Oh yes!! It’s so good!!

      Reply
  11. benvenutocellini says

    June 7, 2013 at 11:17 AM

    i have all the ingredients…LOVE included! i might prepre it for dinner::))

    Reply
    • Mary Frances says

      June 9, 2013 at 4:58 PM

      Please let me know how it turns out for you!

      Reply
  12. makesushi says

    October 19, 2015 at 3:23 PM

    I love the way you prepare this fillet of sole, you gave it a new touch with these ingredients.
    makesushi recently posted…Salmon Avocado Roll RecipeMy Profile

    Reply
  13. Sheila says

    August 16, 2017 at 1:49 PM

    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.

    Reply
    • Mary says

      September 6, 2017 at 10:02 AM

      Absolutely!! So glad you tried it Sheila!

      Reply

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Join 32k+ followers!


Never miss out on a recipe!

Subscribe to receive new posts via email:

Mary Frances

Mary Frances

Spread love through cooking.

Summer Favorites

Easy Cheesy Sautéed Squash The Best Potato Salad Super Quick Chicken and Summer Vegetables Stir-fry Chimichurri-ed Wilted Endives with Walnuts Chilled Curried Zucchini Soup with Apple Garnish Best Strawberry and Rhubarb Crisp to make now!

Categories

  • Appetizers
  • Breakfast
  • Brunch
  • Cocktails
  • Contest
  • Cookies
  • Cookware and tools
  • Desserts
  • Dinner
  • Events
  • First Course
  • Fish
  • Food Responsibility
  • Guest Post
  • Lunch
  • Meat
  • Pasta
  • Poultry
  • Products for sale
  • Salads
  • Sauces
  • Sides
  • Soups
  • Tea time
  • Travel
  • Vegetables

Pages

Blog
About
Recipes
Tips and Tools
International Love
Love Notes
Shop
Mary's secret ingredients

Blogs We Love

  • 1840 Farm
  • A Pug in the Kitchen
  • Cottage Grove House
  • Food, Photography & France
  • Food52
  • From the Bartolini Kitchens
  • Go Bake Yourself
  • Hotly Spiced
  • Jovina Cooks Italian
  • Lavender and Lime
  • Orgasmic Chef
  • Smitten Kitchen
  • Sophie's Foodie Files
  • Steven’s Wine and Food Pairings
  • That Skinny Chick Can Bake
  • The Pioneer Woman
  • The Squishy Monster
  • Tips on Food and Drinks
  • Yummy Chunklet
  • LOVE - the secret ingredient


  • GET IN TOUCH
  • E mary@lovethesecretingredient.com

· All Rights Reserved ·© 2016 Love- the secret ingredient. All rights reserved. Disclaimer | Privacy Policy Disclosure Policy Terms & Conditions