SOLE IN HERBED BUTTER
4 tablespoons butter, softened
1 heaped tablespoon mixed herbs
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt, optional
¼ teaspoon white pepper
4 sole fillets
lemon wedges for serving
In a small bowl, combine the butter, dill, onion powder, garlic powder, salt if desired and pepper.
Transfer to a large skillet; heat on medium heat until melted. Add the sole and saute several minutes on each side or until fish flakes easily with a fork.
Plate the fillets on pre-made mash potatoes.
Stir 3 teaspoons of flour into the remaining butter in the pan and let it saute for a few seconds until it changes colour. Add half a cup of milk and bring to a boil until thickened. Spoon over the fish and mash.
Garnish with lemon if desired.
Photo: Wayne Dugmore