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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.

Seafood

Dover Sole

Georgie

Screen Shot 2013-10-16 at 10.31.01 PM
Screen Shot 2013-10-16 at 10.31.01 PM

Dover Sole

Ingredients:

  • 1 dozen fresh Dover Sole filets and slice them in half to make 24
  • 2 lemons
  • extra virgin olive oil
  • cracked black pepper
  • Sea Salt
  • 1 bunch European parsley
  • 2 cloves diced garlic
  • cracked black pepper

Steps:

I very gently massaged the sole with extra virgin oil an hour before I cooked the fish. I then squeezed two lemons over the sole sitting in the extra virgin oil and then added cracked black pepper, and sea salt. In the end I had too much fish for the amount of guests we had, so I froze a portion of the fish. I cooked it later and It was even better because it had absorbed much of the lemon and extra virgin oil. Once I began sautéing the fish, I added some cut up European parsley and some diced garlic cloves. I didn't want the garlic or the parsley to dominate the flavor of the fish, so I used it sparingly. Say half a bunch of parsley and just 2 or 3 cloves. I sautéed each piece of fish for only 90 seconds on each side.

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categories Recipes, Seafood