Cooking with sole

My good buddy Victor bought me an awesome set of cookbooks for my birthday and in there is an interesting phyllo pastry and trout recipe. Besides making prawns and mussels, I’m generally scared to make fish because I can never get it right. So I decided to step out of my comfort zone and try it out the other night. I substituted the trout with sole and it turned out…ok…I think...considering how I generally fair in that department. J

The recipe is as follows:

Ingredients

·         Butter

·         1 small onion

·         Handful of chopped parsley (this is from my very own little garden)

·         Grated rind of 1 lemon

·         1 medium sized trout/sole (the head bothered me a little so I chopped it off)

·         12 sheets of phyllo pastry

·         Salt and pepper

·         Lemon slices and parsley to garnish

Method

·         Preheat oven to 200 ̊c

·         Fry onion in butter until soft. Add parsley and lemon rind. Season fish and gently stuff the cavity

·         Melt butter. Cut phyllo pastry into strips and brush with butter. Wrap strips around the fish and place in greased baking tray

·         Bake for approximately 30 minutes

·         Serve garnished with lemon slices and parsley

I’ll be trying it again soon to make sure I get it right…and maybe with its head intact this time… J