After a quick trip to my fishmonger, I decided to make some Sole Food-Sole Meuniere that is. Given that the original recipe calls for 3/4 cup of butter (and oil), I decided to cut some corners to make my dish good for your heart and soul (hence the name).

Quick tip: try to buy wild Pacific sole rather than Atlantic sole which is overfished.

The meal: Sole Meuniere with Brussel Sprout and Shallot Hash and Roasted Rosemary Potatoes

How I did it:

2 6 oz fillets of sole 1/2 cup all purpose flour salt/pepper 1-2 Tbsp vegetable oil + cooking spray 3 Tbsp butter 1 Tbsp drained capers 3 tsp fresh lemon juice 2 tbsp chopped fresh parsley

Rinse off the fish and dry with a paper towel. Sprinkle both sides evenly with salt/pepper. In a small bowl, add the flour and dredge the fish, making sure to cover all sides. In a large nonstick skillet over medium heat, add oil and heat until it shimmers. Add 1 1/2 tbsp butter and swirl to coat the pan. When foam subsides, add fish and cook until golden on the bottom, about 2-3 minutes. Carefully turn the fish over and cook until opaque in the center and golden on the bottom, about 1-2 minutes. Divide fish between 2 warmed plates, tent wtih foil.

Sauce: Take another skillet over medium-high heat and add the remaining butter. Cook until golden, 1-2 minutes. Remove from heat and add lemon juice, parsley, and capers and spoon the sauce over the fish. Serve with additional lemon wedges.

Brussel Sprout/Shallot Hash: -please note that I cut this recipe in half and still only used about a tablespoon of butter (rather than 3)

Roasted Rosemary Potatoes: 1 lb small yukon potatoes, cut into quarters 2 Tbsp good quality olive oil kosher salt/pepper 1/2 tsp chopped rosemary 2 garlic cloves, minced

Preheat the oven to 400 degrees. Rinse the potatoes and quarter. Place on a baking sheet and add the rest of the ingredients. Toss to coat. Bake for 40-50 minutes and flip the potato mixture half way through. Season with salt/pepper and enjoy!

Recipe inspired from Bon Appetit and Cooking Light, Picture courtesy of BBCGoodFood.