Saturday, March 31, 2012

Spicy Sole

Today I made Brussels sprouts for supper, and wanted something a little different from my norm to pair with it.  Digging in my freezer and pantry turned up everything I needed for this little treat.  Nothing could be easier!  It's just fish, oil, and spices.  The longest part is baking the fish.

Spicy Sole
Makes: 4 servings

1/4 cup olive oil
3 cloves garlic, minced or pressed
1 tsp paprika
1 tsp ginger
1 tsp black pepper
1 tsp dried mustard
1 tsp oregano
1 tsp chili powder
1 pinch cayenne powder
4 sole fillets, thawed

Preheat oven to 400 F.

In a bowl, combine olive oil, garlic and seasonings.  Dry the thawed fillets, then dip each one in the seasoning and place on baking sheet.  Pour any remaining seasoning over top of fillets in baking sheet.

Bake for 10 - 30 minutes (depending on thickness of fish).

Source: adapted from 'Tosca's Keep-it-tight Tilapia', Tosca Reno.

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