Ok. A break from all the butter and cream dishes. This time I decided to cook something healthy for dinner. I love Sole fillets, I think they are easy to cook and it's really versatile. Even if you freeze it for a month, it doesn't get that fishy taste, and you won't be needing ginger to hide that funky taste! Plus, I just love the Sole's buttery texture.

If you are looking for something healthy to eat and a dish with a tangy taste, without having to cook the usual sweet & sour sauce with catsup and sugar. (Read On by clicking Read More -->)
Yield: 2-3 pax

INGREDIENTS:
2 halves of Sole fish fillets
salt and pepper
Flour (to sprinkle the fillets with)
1/8 cup olive oil

Fresh orange juice from 2 oranges
Fresh lemon juice from 1/2 lemon
3 pcs Bay leaves
2 Tbsps white sugar
2 Tbsp fish sauce
3 cloves of garlic, thinly sliced
Small pinch of Saffron, ground with a little salt in a mortar and pestle
1/2 tsp whole peppercorns

DIRECTIONS:
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1.
Juice the oranges in a juicer and set aside.

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2.
Juice the 1/2 lemon and set aside.

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3.
Thinly slice the garlic and set aside.

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4.
Grind the saffron strands and a pinch of rock salt together. Set aside.

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5. Slice the fillets into single serving pieces and season with salt and pepper on both sides. Remember not to go over board with the salt. By sprinkling flour on the fillets it "traps" all the salt in.

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6. Place the olive oil in a skillet and heat. If your fillets are as thick as the one in the photo (which is almost about an inch in thickness), fry them 4 minutes on each side. Careful not to over cook the fish, otherwise it'll flake and fall apart. When they're done, place them on a plate and set aside.

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7.
On the same skillet, saute the garlic and the bay leaves only until the garlic starts to brown.

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8.
Pour the lemon juice and the orange juice. Stir only 2 times and reduce the sauce to about half.

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9.
Reduce the heat to its lowest, and add the Saffron/salt, peppercorns, fish sauce and sugar, and let it simmer for 2 minutes. Transfer the sauce to a sauce dish and pour it over the fillets.

 



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