sole

i have been messing around more with fish lately. i like walking to findlay market to get fun stuff. it feels all urban and exciting to walk around the hood to do my food shopping. and those guys at the fish stand have been hooking me up! i haven't had all that much experience with cooking meat and fish- but it is really fun trying my hand and this turned out pretty nice, if i do say so myself.

i was originally looking for some trout for this recipe, but ended up getting boston lemon sole instead- it looked way better and there was plenty for everybody i was cooking for. drizzled a sheet pan with olive oil and laid out the fillets. cranked some salt and pepper, and sprinked spanish paprika. then piled on the good stuff- a slice of pancetta on each fillet, fennel, olives, shallots and capers. i poured about an inch of riesling (2006, 4 legged white from dunham cellars- thank you, jenna) and put the trays in a 400 oven for about ten minutes, maybe less- it was quick!

served the fish on a pile of cous cous with a few steamed brussels for color and health.

in hindsight, i would not have seasoned the fish with any salt whatsoever. there was plenty coming from the olives and the pancetta. not that it took anything away for me, but it was good and salty. also, i wouldn't mind serving this in a shallow bowl with everything floating in more of a white wine, fennel broth. next time!