Raised Catholic, I grew up eating fish every Friday (not just during Lent as the custom goes these days). Often it was just a simple tuna macaroni salad, but we kids were exposed to a variety of fish and seafood on a regular basis. Thank goodness! We still eat fish almost every Friday (old habits die hard) and are always looking for new ideas to cook with the fresh fish we find at the market. Here is a recipe for petrale sole (a Pacific flounder) that is served with a quick sauce made with shallots, white wine, and butter. You could use this sauce over any mild fish fillet. This recipe we adapted from a recipe in a newsletter from a favorite local bistro, Paul Martin’s which focuses on using organic, local ingredients.

Do you have a preferred way of preparing sole fillets? Or other Lenten dishes? If so, please let us know about it in the comments.

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