I have been eating fried during the holidays so I thought having poached fish is just about right for lunch. This is a simple yet flavorful recipe for sole fillet.

I love that it has a pretty mild taste that you can put either mustard on top of it or just drizzle with lemon juices and salt. You can also use Pantai Sweet Chili Sauce if you want a little bit of Thai taste. When I cooked this for my friend one time she just drizzled the fish with Truffle oil, and told me that it still tasted great! Healthy doesn't have to be boring! Try this recipe today! (Read On by clicking Read More -->)
Yield: 1-2 persons

2 cups drinking water
1/2 cup dry white wine (I love using Tavernello, just a little, it tastes a lot!)
40 pcs whole peppercorns
3 bay leaves
Bundle of spring onions
3 garlic cloves, crushed

5 garlic cloves thinly sliced
5 pcs. black or green olives sliced OR
2 Tbsps capers
2 Tbsps Olive oil
Salt and pepper mill to taste


In a deep skillet, put the water, wine, spring onions, peppercorns, bay leaves and garlic and bring to a simmer. Set your heat to low as soon as bubbles appear.


Place the whole sole fillet in the skillet carefully and let it cook. No need to cover the skillet. 


 Turn the fish over to make sure you cook the other side too since the fish will float.


Once the fish is cooked, remove carefully from the pan and place on a serving plate including the bay leaves, spring onions and garlic on the side. Drain the skillet, and heat the olive oil.


Saute the garlic first until they turn golden brown, add the sliced olives and just saute for a minute.


6. Season the fish with salt and pepper mill, and sprinkle the garlic and olives on top of the fish. Drizzle a little olive oil on top of the fish as well.


Comments are closed.