Sunday's Dinner

Sunday being the last day of the weekend, I always love to spend some time in the kitchen before the crazy of the week starts. Tonight, I am making two of our favorites for dinner. These two dishes are full of flavor and very easy recipes.

Easy Sole Meuniere by Ina Garten

1/2 cup all-purpose flour

kosher salt and freshly ground black pepper

4 fresh sole fillets, 3 to 4 ounces each

6 tablespoons unsalted butter

1 teaspoon grated lemon zest

6 tablespoons freshly squeezed lemon juice (about 3 lemons)

1 tablespoon minced fresh parsley

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready.

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets (or tilapia) dry with paper towels and sprinkle one side with salt. 

Heat 3 tablespoons of the butter in a large (12-inch) sauté pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of the lemon zest and 3 tablespoons of the lemon juice to the pan. Carefully put the fish fillets on the oven proofed plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they are done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Roasted Potatoes & Green Beans adapted from OliePants

1 pound potatoes, diced large (I prefer fingerling, small red or gold)

3/4 large red onion, sliced

1/4 cup good olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 pound French green beans

Preheat the oven to 425 degrees F.

In your baking casserole dish, combine the potatoes and onions and toss with olive oil to coat. Sprinkle with salt and pepper. Bake for 25-30 minutes, uncovered, until the potatoes are tender. Toss once while cooking, at the halfway mark. Once the potatoes are tender, add the green beans and toss. Add a pinch of salt. Bake for another 10-15 minutes, until the green beans become tender. Remove from oven and add more salt and pepper to taste. Serve warm.

Enjoy with a glass of white wine.