“Mangez bien, riez souvent, aimez beaucoup.”

In English, this famous French phrase translates as, “Eat well, laugh often, love abundantly.” I believe that cooking is for more than just the purpose of eating. A home-cooked meal can bring friends and loved ones together. Furthermore, it gives us the opportunity to sit down and the share the details of our day – the ups and the downs.

As much as I lovvve watching dinner in front of the television from time to time, I am very grateful for growing up in a household where my parents made it a nightly tradition and priority to dine together.

This French-inspired fish dish is simple to make and is great as a mid-week dinner or for entertaining purposes. It pairs wonderfully with my Dairy-Free Potato Au Gratin recipe (located under sides) and crisp grilled asparagus.

Bon appétit!

French Inspired Sole ~ served in a Garlic, Lemon Wine Sauce with Caramelized Onions

Prep Time: 10 minutes     Cook Time: 45 minutes     Serves:  4    Author: Milk & Marigolds

Ingredients:
6 sole (or any whitefish) fillets
2 tablespoons butter or vegan butter
1 teaspoon olive oil
1 small lemon, juiced
½ teaspoon of fresh thyme leaves (or parsley)
1 large yellow onion, sliced and caramelized
2 cloves garlic, minced
½ cup of dry white wine
freshly cracked black pepper and salt to taste

Garnish
½  cup of flat-leaf parsley
wedges of lemon

Directions:

1. Begin by caramelizing the sliced onion in butter and olive oil. To caramelize the onions effectively, keep on a low heat for approximately 30- 40 minutes in a large pan. Stir occasionally. Add minced garlic in the last 5 minutes.

2. Then, add the lemon juice, thyme leaves, white wine, freshly-cracked pepper and a small dash of salt.

3. Turn heat up to a medium heat and allow to simmer for 10 minutes. Stir occasionally.

4. Turn heat down to low and add the fish to the pan.

5. Using a spoon, baste the fish. The slower you cook the fish at a lower temperature, the more tender it will be. The fish should only take 7 – 10 minutes to cook.

6. Serve fish in sauce on a platter, garnished with fresh flat-leaf parsley, lemon wedges and cracked pepper.

7. I suggest pairing this fish dish with my Dairy-Free Potato Gratin with Caramelized Onions, Crisp Bacon and Fresh Thyme (found under sides).

Copyright © 2014. Milk & Marigolds