Tuesday, February 02, 2016

FEBRUARY is 'HEART MONTH' ~ HEALTHY 'SIMPLE ONE PLATE SUPPER': BAKED ALMOND LEMON SOLE with GRAPES & STEAMED LEMON BRUSSELS SPROUTS

"Write it on your heart that every day is the best day in the year."

~  Ralph Waldo Emerson



Bleeding Heart (Dicentra spectacles 'Gold Heart')


BAKED ALMOND LEMON SOLE with GRAPES
(recipe compliments of All-Fish-Seafood-Recipes.com who stated recipe was created by King of England - Edward VII)

6  sole fillets, (about 6-oz. each) skinned
2  Tbsp. butter
1/2  cup slivered almonds
Juice of 1/2 lemon
1  cup seedless green grapes
1/4  cup freshly finely chopped parsley
1/2  cup dry white wine, sherry, or Marsala
coarse salt & freshly ground pepper to taste

  • Preheat oven to 400º.
  • Arrange fish fillets into a shallow baking dish. Sprinkle with coarse salt & freshly ground pepper. Dot with butter bits.
  • Combine slivered almonds, lemon juice, green grapes and chopped parsley. Spread mixture all over fillets. Pour in dry white wine, sherry or Marsala. 
  • Bake uncovered in preheated oven for 15 minutes our until just tender.



STEAMED LEMON BRUSSELS SPROUTS


 2  lbs. trimmed brussels sprouts
Lemon
coarse salt & freshly ground pepper


Fit a large pot with a steamer insert; fill with water to bottom of insert. Cover and bring to boil. Add Brussels sprouts and steam until bright green and just tender, 6-8 minutes. Transfer to serving bowl and season with salt and pepper.




2 comments:

PlantPostings said...

Yum! Looks delish! We just had breaded Tilapia for dinner tonight, and it was tasty, too!

lindalou said...

Always love your photos.