Thank goodness! We still eat fish almost every Friday (old habits die hard) and are always looking for new ideas to cook with the fresh fish we find at the market. Here is a recipe for petrale sole (a Pacific flounder) that is served with a quick sauce made with shallots, white wine, and butter. You could use this sauce over any mild fish fillet. Do you have a preferred way of preparing sole fillets? Or other Lenten dishes? If so, please let us know about it in the comments. Lightly salt the fillets on both sides. Fish is cooked when it flakes easily and is no longer translucent. Sole fillets will cook up very quickly, no more than a few minutes on each side, so don’t walk away from the pan while cooking. Once done, remove the fillets from pan and place on a warm plate. Add butter and gently swirl to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole. Serve immediately.
