SUNDAY NIGHT FAMILY TIME
Life has for sure has thrown a curve ball and shocked us. With all the sadness and anxiety, we must look at the blessing this time has gifted us with. What we do with this confined time whether alone or with loved ones is up to us. I have chosen to take this time to reflect and choose a positive attitude. So, I am writing and blogging more. Putting my thoughts, feelings, fears and what I love to paper (keyboard) is so therapeutic. I do have a journal I write in as well and I must say it gives me so much comfort. Looking back on what I wrote 20 years ago is so like a WOW moment. This past Sunday, my son Ryan stopped by for dinner. He was craving my crispy sole/flounder that he remembered having growing up. So, I would like to share the fish recipe as well as the condiments I served with it! Personally, I prefer sole as it is
thinner, but either works well.
2 lbs. sole fillets or flounder
1/4 cup flour
1 tbsp fresh thyme
salt and pepper
Mix together in a flat bowl.
Pat fish dry with paper towel and cover lightly with flour mixture. Set aside.
6 medium carrots, peeled, sliced 1/4 thick and boiled.
Purée in a Cuisinart with 1 tablespoon butter, salt and pepper
Place in a small oven proof dish in a warm oven at 300F
2 cups of mixed heirloom baby potatoes
Boil, drain and cook on medium heat with butter and parsley ’til crispy
Keep warm in pot while cooking fish.
2 tablespoons butter
1/4 cup white whine
1/4 cup capers
In a saucepan sauté capers until crispy add butter and wine. Turn off heat.
THE LAST STEP
In a medium cast iron pan, place on medium heat. Once warm, add fish and cook approximately 3 minutes each side.
To serve, place fish in a platter and pour sauce over it. Place slices lemon around and sprinkle with fresh parsley.