Simple Sole Sunday

Lemon Sole Filet w/ broccoli rabe & fresh peas

I had a gargantuan caloric intake this weekend, and I wanted to head into my workweek with a stomach full of healthy, clean goodness on Sunday night. I popped over to Ralphs Fresh Fare, found this gorgeous, wild caught, fresh sole for only $4.99/lb. Easy pick’ns, and with the pea & broccoli harvest in full swing at Magnolia Gardens, figured it was a perfect fit. I left out starch/side because I simply didn’t need it. Sole is not an exciting fish, and you can easily sub in snapper, tilapia, rockfish. Either way, yum.



  • 1 lb. wild caught sole (tilapia is fine)
  • 1 bunch, broccolini rabe, stems removed
  • 1 cup fresh snow or snap peas
  • 1 serrano, diced
  • 1/2 bunch parsley, chopped
  • 1 tbps fresh thyme
  • 1/2 shallot, minced
  • 3 cloves garlic, minced
  • 3 lemons, juice of
  • 3 tbsp, panko breadcrumbs
  • 4 tbsp, EVOO
  • salt, to taste
  • pepper, to taste
  • chinese five spice, minimal
  • cayenne pepper, to taste
  • brown sugar, to taste


  • preheat oven to 425 degrees
  • place sole filets in large baking dish
  • season with salt, pepper, chinese five spice, cayenne
  • squeeze juice of two lemons over the sole, flip to other side
  • season second side of sole, and drizzle with olive oil, sprinkle panko, thyme & parsley on top
  • put in oven for 10-12 minutes, or until fish is firm but flaky
  • heat large skillet with olive oil
  • add garlic, shallot
  • once garlic & shallot are browned (approx. 1 minute), add rabe, peas, serranos to pan
  • season with salt, pepper, cayenne, brown sugar
  • mix thoroughly and sautée for six-seven minutes, remove from heat
  • remove sole from oven, let sit for 2-3 minutes
  • place veggies on plate, place filet of sole on plate
  • serve, enjoy.

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