It is Sunday night. Time to get everything ready for the week. I ran over to the grocery store to make sure I have lots of fruits and veggies to snack on. I like to start my Monday with some healthy eating. Of course, as the week progresses, it goes all downhill from there.
Last week, Dover sole was on sale. I like to make fish at least once or twice a week. I sauteed the sole in some olive oil and added some veggies for a great dinner. When hubby came home and saw what was on the menu, I could see his shoulders droop. But he was pleasantly surprised that the fish tasted good. He is not a big fish guy. But come on, we can’t eat cheesesteaks all the time!
So here you go with a healthy way to start your week. Next up, I will be showing off some awards I received and reviewing some Edy’s ice cream flavors. Time for me to go watch Desperate Housewives. Yippee! It’s the season premiere.
Mediterranean Dover Sole
1/4 cup flour
4 tsp dried Greek seasoning (or Italian), divided
1 1/2 lb Dover sole fillets
2 to 4 TBS olive oil
2 cloves chopped garlic
1 cup cherry or grape tomatoes, halved
1 jar (12 oz) marinated artichokes, drained but 1 TBS reserved liquid
1/4 cup finely chopped red peppers
salt and pepper to taste
sliced lemons for garnish
In a shallow bowl, mix together flour and 3 tsp seasoning. Dust the fillets with the mixture. Heat 2 TBS oil in a large frying pan on medium heat. Saute the fillets for a few minutes on each side or until fish starts to turn golden. If necessary, cook in 2 separate batches. Remove fish and keep warm on a plate. Add the garlic, tomatoes , artichokes and peppers to the pan. Add the remaining 1 tsp seasoning along with the 1 TBS juice from the artichokes. Cook a few minutes or until tomatoes and peppers are wilted. Pour the mixture over the fish. Season with salt and pepper to taste. Squeeze a few lemon slices over each portion of fish. Makes 4 servings.