This flatfish has a sweet and delicate meat that makes a wonderful entree that is quick and easy to prepare. 2 medium sole fillets 1/2 cup plus 1 tsp. butter 2 tbls. lime juice 1 tbls. dried tarragon 1/2 tsp. minced garlic 2 tbls. chopped fresh chives Salt, to taste Paprika, to taste Parsley sprigs for garnish (optional) Preheat the oven to 350 F. In a small skillet, melt the butter and use half to brush on the fillets. Sprinkle with the lime juice. Grease a large baking dish and arrange the fillets in the dish. Cover the dish, place it in the oven, and cook until fish is fork-tender (18 to 20 minutes). To the remaining melted butter in the skillet, add the tarragon, garlic, chives, and salt and paprika to taste. Remove the fillets from the oven. Slightly heat the contents of the skillet and pour the mixture over the fish. If desired, garnish with parsley sprigs. Note: With many species of fish the nutritional pluses are outweighed by the hazards of methylmercury. The following fish are low in mercury; Summer Flounder, Wild Pacific Salmon, Croaker, Sardines, Haddock |
