catch of the day!

So after a trip to the seafood counter, my menu changed a slight bit. Instead of cod, the freshest delivery was sole. The sole was a beautiful, clean white color that I knew would be perfect. I checked the sole for any possible overlooked bones and once passing approval, the oreganata topping was pressed gently over the fish. A drizzle of additional olive oil, a healthy squeeze of Meyer lemon, a drink of some white wine and the sole was placed into the oven. In about fifteen minutes, sole oreganata made its way to our plates. Accompanied by a side of carrots that were coated in a smokey and spicy sauce offered a different complexity to a dish that I would normally serve with some type of leafy green. I am already looking forward to the next seafood dish to be served!

at a low simmer…








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