I decided to make this recipe after seeing it on the morning news. The recipe comes courtesy of Laura Calder, one of my favourite Food Network Canada hosts. I love the soft, roasted peppers in this recipe, the healthy olive oil and tangy citrus flavour. Make sure you use a good baguette for this…I don’t eat bread often, so the crusty, toasted outside and soft inside of the rustic French baguette we bought was quite a treat. I was quite surprised that there was no cheese in this recipe, and I thought about adding some but after biting into the sandwich, I realized it doesn’t need anything else. This ain’t your mama’s brown bag tuna sandwich!

TUNA AND WHITE BEAN SALAD ON TOASTED BAGUETTE

Recipe Courtesy of Laura Calder – French Cooking at Home

• 2 red peppers
• 1 yellow pepper
• 1 orange pepper
• About 1/2 cup olive oil, more for the baguette
• 3 garlic cloves, minced
• 3 celery ribs, sliced
• A scant cup (100 g) pitted Kalamata olives, roughly chopped
• A few handfuls of fresh parsley leaves
• 2 cups cooked cannellini beans (use white kidney if you can’t find cannellini)
• Salt and pepper
• Zest and juice of 2 lemons, more to taste
• 14 ounces (390 g) high-quality tuna chunks packed in olive oil, drained (about 3 cans)
• 1 to 1 1/2 baguettes

Heat the oven to 350°F (180°C). Seed and julienne the peppers, toss on a baking sheet with a few tablespoons of olive oil, spread into a single layer, and bake until soft, about half an hour. Remove from the oven and turn the heat up to 400°F (200°C).

Tip the peppers into a large bowl. Add the garlic, celery, olives, parsley, and beans. Season with salt and pepper, and toss with the lemon zest and juice and the remaining olive oil. Add the tuna last and carefully mix it in with your hands so the chunks don’t break up too much. Taste and adjust the seasonings.

Slice the baguette(s) in half lengthwise and then into pieces the length of the palm of your hand. Arrange on the baking sheet and drizzle with olive oil. Toast until golden and crisp on top but still squishy within, about 5 minutes.

Put a piece of toast on each plate and top with a generous heap of the salad, including the juices.

Mmmmm….Alaskan Black Cod is one of my favourite kinds of fish. To me, it tastes like butter- just decadent and rich! I’ve only really had it in a miso based sauce before, so when I saw this recipe for it using a red coconut curry sauce (looove coconut curry!), I knew I had to make it.

Alaskan Black Cod in Thai Red Coconut Curry (adapted from here)

• 2 tablespoons butter (preferably from grass-fed cows)
• 1 medium sweet onion, cut into quarters lengthwise, then sliced crosswise
• 1 small red or green bell pepper, cut into matchsticks
• 1 14 ounce can coconut milk (unsweetened), shaken well
• 1 1/2- 3 tablespoons red curry paste (start with 1 1/2 tbsp, but taste-test and adjust accordingly- you may need more depending on the brand used)
• 1 tablespoon fish sauce (nam pla)
• 3 tablespoons fresh lime juice
• 1-2 teaspoons coconut palm sugar, to taste (optional)
• 4 dried kaffir lime leaves
•  2 or 3 tablespoons fresh cilantro, chopped
• 1/4 cup roasted cashews (optional)
• 1 to 1/2 pounds wild-caught cod fillets (I used 1 large fillet)
• sea salt

Okay okay, so these are really just crab cakes, but you can’t blame me for fantasizing about trying one of Spongebob’s favourite foods.

This was actually the first time I had made crab cakes and I was very pleased with the recipe. It didn’t involve eggs as a binding agent and was very light on the bread crumbs (It calls for one cup, but I used maybe a 1/4 cup just coating the top and bottom of the cake lightly.). I also replaced the mayonnaise with a vegan mayo, so these crab cakes were egg free! I had also never made chimichurri sauce, and that turned out to be a total breeze. Just chuck the ingredients in a food processor and you’re good to go!

Crab Cakes in Chimichurri Sauce (adapted from here)

Sauce:

• 3 large garlic cloves
• 2 cups fresh cilantro
• 1/2 cup fresh flat leaf (Italian) parsley
• ¼ cup sherry vinegar
• ⅓ cup olive oil
• ¼ teaspoon cayenne

I’ve been trying to eat gluten free as much as possible lately, as I suspect I have a gluten sensitivity. When I eat totally gluten free, I find that my regularly occurring migraines disappear, as does the brain fog and fatigue.

I’ve never been a huge fan of rice but lately I have been eating more of it, as rice and rice flour are gluten free. Since the summer I have been wanting to make rice paper wraps and I finally got my act together! These wraps are so versatile, and once you get the basic steps of softening and rolling the wraps, you can really fill them with anything that you want.

Rice Paper Wraps with Almond Butter Sauce

• carrots, cut into matchsticks
• cucumbers, cut into strips
• green onions, cut into strips
• bell peppers, cut into strips
• parsley, chopped
• prawns, cut in half, de-tailed
• rice noodles, cooked, and cut into smaller lengths
• avocado, cut into strips

Almond Butter Sauce:

• 1/4 cup smooth almond butter
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp honey
• juice of 1 lime
• 1 tbsp sesame oil
• 1 tsp sambal oelek
• 1/4 cup tamari
• 2 tbsp rice wine vinegar

Blend all ingredients in food processor, or by hand, with a whisk.

Prep your ingredients

I used pre-cooked frozen shrimp in some of the wraps. I thawed it by running it under cold water for a couple minutes. I took the tails off and slice them in half.

I used a handful of rice noodles and put them in boiling water for one minute. I drained them and rinsed them under cold water to end the cooking process.

Lay out the things you will need to prepare the rice paper wraps. A big bowl of water, three damp tea towels or kitchen towels, and your wraps!

Handle the wraps carefully when pulling them out of the package ‘cuz they are fraaaaaaaaagile.

Lay out a damp tea towel and quickly submerge the rice paper wrap in the bowl of water. Don’t let it sit in the water literally cover it in the water and take it out right away. Otherwise, it will be too soft and you won’t be able to roll it without it ripping. Place it on the tea towel, and do a 2nd one. Cover them with another damp tea towel.

I did 4 wraps at a time- 2 on each towel, stacked on top of eachother. After all 4 are wet and covered, flip the wraps over. I did this by folding the sides of the towels and flipping it all at once.

Rice paper wraps are SO sticky. And my patience went from almost non-existant to completely non-existant pretty fast haha. If you try to pick them up and move them, they will just stick together like saran wrap. Instead….leave them on the damp towel and fill them there, it will save you some trouble!!

It was about this time, after wrapping half the wraps that I realized I had forgotten the spinach!!

Roll them up tight, tucking in the edges as you go.

Cut in half, or do like I did and cut into three’s. Use a very sharp knife (not serrated!).

Make your sauce and Enjoy!!!

I like coming up with other foods to use in the place of bread or wraps. Using toasted nori sheets as a wrap is one of my favourites. In this case, though, I’m using big lettuce leaves to encase this yummy asian filling.

This is a great meal because you can use all your favourite veggies and your favourite protein, or use up all of those odds-n-ends you have sitting in your fridge. I decided to use prawns as my protein, but you could easily use chicken, beef, tofu, etc.

I made one large pan full of filling, but add in the vegetables and just eyeball how much you want to make.

Hoisin Lettuce Wraps

• olive oil
• 2 cloves garlic, minced
• 1/2 onion, diced
• button mushrooms, chopped
• red and yellow bell peppers, diced
• celery, diced
• 1 can baby corn, drained and chopped
• 1 can water chestnuts, drained and chopped
• 1 tbsp fresh ginger, minced
• 3 green onions, chopped
• prawns (I used frozen, pre-cooked prawns, so that all I had to do was thaw, remove the tails, and chop. I used about 15 prawns in total.)
• red chili flakes
• tamari (maybe a tbsp for a big pan)
• rice wine vinegar (1/2 tbsp maybe)
• hoisin (a couple tbsp)
• sesame oil (a tsp maybe)
• 1 head iceberg lettuce, leaves seperated

Heat the oil in a skillet, add the onions and cooking, stirring, until translucent. Add the garlic, and cook until fragrant. Add the mushrooms and cook a minute or two more. Add the celery, bell peppers, ginger, and baby corn. Cook for a couple minutes, and then add the water chestnuts and green onions and chili flakes. Add the prawns, just to heat through. Add a splash of tamari, hoisin, sesame oil, and rice wine vinegar. Just taste, and experiment!! Sprinkle with sesame seeds.

I always keep fish in the freezer, so I can thaw it and make a nice healthy meal in not too much time. I like all white fish, and in this dish I used red snapper. I’m not going to post any amounts because you will just use the amount of vegetables that will fill your baking dish, and however many filets you want.

• kalamata olives, sliced
• cherry tomatoes, slice in half
• red bell pepper, sliced
• broccoli florets, sliced
• fresh thyme
• fresh rosemary, chopped
• fresh basil, chopped
• lemon zest
• lemon juice
• salt & pepper
• red snapper filets

Preheat the oven to 375 degrees F.

Prepare the vegetables and herbs, and combine in a baking dish suited to the amount of ingredients you are using. Toss in olive oil and spread evenly into baking dish.

Roast for 15-20 minutes, until vegetables are nearly done– about ten minutes away from carmelisation.

Drizzle each side of filets with olive oil, and season with salt and pepper. Remove vegetables from the oven and add the fish to the mix.

Bake for another 10-12 minutes, until fish is opaque and flaky, and vegetables are tender. Enjoy!

Can you believe it’s 2011 already? I literally remember being nine years old and counting down to midnight on y2k, wondering what would happen when the year 2000 hit. Hah!

Last night was a ton of fun. I invited five friends over for some snacks and drinks before we hit the town. I love entertaining, I wanted a really fun menu with everything miniature!

Everyone was greeted with a Mini Peach-Pomegranate-Grapefruit Drop Martini.

Peach-Pomegranate-Grapefruit Martini

• 2 oz Absolut Peach vodka
• splash of pomegranate juice
• splash of grapefruit juice
• sugar
• orange zest

Put a bit of sugar into a bowl and stir in some orange zest. Run a piece of orange around the rim of your martini glass and then rim with orange-sugar. In a martini shaker, combine ice, vodka, and juices. Shake! Shake! Shake! Pour into prepared glass. Garnish with an orange slice.

And we munched on a fresh platter of veggies n dip

I made these Fig & Brie bites, which were absolutely delicious. I think you guys know about my love affair with brie…and these were no exception. MAKE SURE YOU FREEZE THESE BEFORE YOU BAKE. I actually couldn’t serve these because mine weren’t cold enough, so the brie ran everywhere…..but the scraps were amazing haha. I have one more batch ready, which I will freeze first.

Fig & Brie Bites (adapted from Food Mayhem)

Sour Cream Pastry

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2″ cubes
• 1/3 cup sour cream
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

Filling

• 3/4 cup fig jam
• 10 oz wedge of brie cheese

To make the sour cream pastry, combine the flour, sugar, and salt in the food processor by pulsing a few times. Add the butter and pulse 4 times, then process for 10 seconds, or until it looks sandy.

Empty into a very large bowl and form a well in the center. In a small bowl, stir together sour cream, yolk, and vanilla extract. Place wet mixture in the center of the well and work from the inside out with a rubber spatula.

When the dough comes together, knead a few times with your hands and press together. Divide the dough in half and form a 3″x4″ rectangle with each. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight. (Dough can be kept for up to 3 days in the fridge or 1 month in the freezer.)

Remove one dough rectangle from the fridge and cut in 4 equal pieces. Keep un-used dough in the fridge.

Roll the piece of dough into a 14″ x 3″ strip on a lightly floured surface. Spread 1 1/2 tablespoons of preserves down the middle.

Cut the brie into thin slices a little less than 1/8″ thick. Cut off the rinds. Lay the brie down the middle on top of the preserves.

Lift the sides of the dough over the preserves and brie, folding one side over the other. Press down gently to seal.

Cut into 1-inch pieces.

Place them 1 inch apart on a baking sheet covered with parchment paper. Repeat with all the remaining dough, preserves, and brie. Place them in the freezer for 1 hour.

Preheat the oven to 350 degrees F about 30 minutes before you are ready to bake.

Bake for 10 minutes or until golden. Remove to cooling racks to cool for 5 minutes before serving. Best served warm.

I also served Smoked Salmon Blinis. I love smoked salmon, and all seafood for that matter. I try to avoid salmon because I have a sensitivity to it, but what the heck, it was New Year’s Eve!!

Smoked Salmon Blinis (recipe found here)

For the pancakes:

• 1 cup all-purpose flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 tablespoon fresh chopped chives
• 1 ounce cream cheese, softened
• 1 tablespoon butter, softened
• 1 egg
• 3/4 cup milk
• 8 ounces cold smoked salmon
• Freshly chopped green onions, for garnish

For the sour cream sauce:

• 1/2 cup sour cream
• 1 teaspoon horseradish
• 1/4 teaspoon kosher salt

In a medium bowl whisk together the flour, baking powder, salt, and chives.

In a small bowl cream together the cream cheese and butter until smooth.  Add the egg and whisk until completely incorporated.  Whisk in the milk.

Pour the wet ingredients into the dry and whisk until just incorporated and no large lumps remain.  Do not over-mix.

Heat a non-stick skillet over medium heat.  Spray lightly with non-stick spray then scoop the batter by the tablespoon into the pan.  Cook for one minute on the first side, flip, then cook for an additional thirty seconds, or until the cakes are golden brown and spring back when gently pressed in the center.  Remove to a plate to cool while you prepare the rest.

While the cakes cool prepare the sour cream sauce by adding the sour cream, horseradish and salt to a small bowl.  Whisk to combine then let stand ten minutes.

To prepare, spoon a heaping 1/4 teaspoon of the sauce onto the center of the cakes.  Top with a piece of the salmon.  Garnish with the chives.  These can be assembled up to one hour in advance.  Serve at room temperature.

I have always wanted to make sliders, and I decided to make these lovely Lentil Walnut Burgers from Oh She Glows, into sliders! They look so adorable and almost to cute to eat.

Lentil Walnut Sliders (adapted from Oh She Glows)

• 3/4 cup canned lentils
• 3/4 cup walnuts, toasted
• 1 piece bread, toasted OR 1/3 cup breadcrumbs
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1/4 tsp red pepper flakes
• 2 cloves garlic
• 1/4 tsp sea salt
• Freshly ground pepper
• 1 tbsp extra virgin olive oil
• 1 chia/flax egg (1 tbsp ground chia or flax + 1/4 cup water)

Directions: Preheat oven to 350F. In a small bowl make the chia or flax egg and set aside.

Toast the walnuts by placing the walnuts on a baking sheet and cooking at 350F for about 12 minutes until golden brown and delicious. Let cool.

In a food processor, process the garlic, walnuts, toasted bread OR breadcrumbs, spices & seasonings until combined. Now add oil and lentils and pulse until coarsely chopped (some lentils should be visible and left chunky). Add the flax or chia egg and pulse a bit more until combined. Now shape small patties with hands and place on a baking sheet lined with parchment or a non-stick mat. Bake at 350F for about 35 minutes, turning once. When almost done, add cheese (if using), and let melt in the oven for about a minute.

I served these on slider buns, with spinach, avocado, ketchup, mustard, and havarti cheese. Enjoy!

My friend Taylor said, “These are the best f*cking burgers ever!” LOL

As if we didn’t have enough shots in our near future, I thought I’d kick things off with a shot that wouldn’t make our stomachs (and livers!) cringe. A simple Thai-Spiced Pumpkin Soup served in shot glasses.

Thai-Spiced Pumpkin Soup (adapted from 101 Cookbooks)

• 2 acorn squash, pumpkins, or other smallish winter squash (I used one can of pumpkin puree, and one acorn squash)
• 3 tablespoons unsalted butter, room temperature
• clove minced garlic
• 1 14-ounce can coconut milk
• 1 teaspoon (or more) red Thai curry paste
• water
• 2 teaspoons fine grain sea salt (or to taste)
• sprinkle of red chili flakes

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

Saute garlic clove in a bit of olive oil in a soup pot. When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer – a light vegetable stock would work here as well. Bring up to a simmer again and add the salt and chili flakes (and more curry paste if you like, I used about 10 teaspoons of curry paste, but the kind I used was very mild.)

To round out the evening before we headed downtown, was a selection of festive cookies. I made shortbread 3-ways, snowflake sugar cookies, and rumnog pecan cookies (vegan, and to die for!) .

Corny post title…..but the drummer in my favourite band ever (Travis Barker of Blink-182) owns a taco place called Wahoo’s Fish Tacos. One day I will eat a fish taco at one of the 50+ locations they have throughout the states….but in the mean time I will make them at home. This was my first time making a fish taco and it was fun, and taaaaasty! In the meantime I will also stare longingly at this picture and reminisce of the day I actually got to meet him many years ago…

I look different and weird in this pic….moving on!

Back to the tacos! I used halibut but I’m sure any white fish would do, and I really don’t have exact measurements for this recipe, as I was just making one taco, but I trust with a little ingredient guidance you can all get this right! I also used a wrap because I didn’t have any soft flour tortillas (story of my life- I use wraps for everything!).

Koko’s Fish Tacos

• white fish fillet, such as halibut
• lettuce
• cilantro
• avocado
• lime juice
• salsa
• cheese, I used regular cheddar but I think a nice white cheddar would be better. If vegan, just skip it!
• caramelized onions (don’t worry I’ll tell ya how to make them!)
• wrap, or soft flour tortillas
• cumin
• coriander
• chili powder
• chipotle powder
• garlic salt
• salt

To caramelize onions:

Drizzle a pan with olive oil and heat on medium high. Slice up an onion and add to the hot pan. Add a pinch of salt and pepper. Stir, to coat the onions. Turn the heat to low and keep stirring, as the onions slowly begin to caramelize. Keep an eye on them so they don’t burn! When they are brown, and soft, and smell delicious, they are done!

For the ‘guacamole’:

Mash up an avocado and add some lime juice and a pinch of salt. Stir in a scoop of salsa.

For the fish:

Pat the fish fillet dry, and slice into small pieces- about an inch wide and as long as the fillet is. Sprinkle evenly with cumin, coriander, chili powder, chipotle powder, and garlic salt. Turn pieces over and do the same to the other side. Drizzle a pan with olive oil and heat to medium-high. Add the fish and cook until done on each side (it took about a minute on each side for me, but it depends on the thickness of the fish).

Constructing the taco:

Spread the bottom of your wrap/tortilla with our lovely avocado/salsa mixture. Add a layer of cheese, add the lettuc, cilantro, caramelized onions, and finally the fish. Drizzle everything with lots of lime juice! Fold up like a wrap, and enjoy! Please yell wahoo! as you eat it.

Click here for a special guest post with a bit of info on fish-eating vegetarians vs. non-fish-eating vegetarians.

Guys, I love sushi. I could eat Japanese food every day for the rest of my life and never get bored. I’m super excited about my garden this year because I was given EDAMAME seeds to plant! These seeds are very special- it’s difficult to get edamame (soy bean) seeds that are organic, and not genetically modified and the seeds I recieved are just that- pure, and organic! I can’t plant them just yet, but I’m looking forward to the day that I can go out to my garden and pick fresh edamame pods to steam. I’ll take some pictures of my garden soon (it’s all covered in net right now to keep the bugs and neighbourhood cats away). I’ve planted a ton of romaine lettuce already, as well as arugula, radicchio, mesclun greens, and salad bowl lettuce. We also planted red onions, TONS of sweet walla walls, white onions and green onions. We have enough cilantro growing that we could feed a small country, and we have plenty of other herbs growing throughout the year. My rhubard is beginning to pop up, and my two little strawberry plants survived the winter! Along with the edamame, I will be planting a couple of other kinds of beans, and, get this- personal cantaloupe! My garden has evolved quite a bit from when it began last year and that’s just what I want! Self-sustaining, baby- woohooooooo!

Wow….I went a little off track there. What I meant to say was that I made sushi. Yes, I attempted the art of sushi-making for the 2nd time in my life. I’ve now come to understand why Nobu was not even allowed to pick up a knife for the first three years of his apprenticeship- Japanese food is ART!

I made some great, authentic tasting sushi rice, using instructions from here. I also used there instructions on how to make a California roll (the rice is on the outside, and the seaweed inside), which got a bit complicated and I ended up reverting back to normal sushi-rolling methods.

Sushi Rice

Prepare a mixture called Tezu- Mix together 250 ml of water, 30 ml of rice vinegar and 5 ml of salt.

• 500 ml Sushi Rice
• 600 ml Water
• 60 ml Rice Vinegar
• 30 ml Sugar
• 5 ml Salt

Wash the rice several times until the water runs fairly clear when draining.

Heat rice and water on the stove until boiling, cover tightly and simmer at lowest heat allowing the rice to steam for 18 minutes. You must leave it covered… no peaking!

Remove your pot from the heat and let stand covered for another 15 minutes.

Mix the vinegar, sugar and salt together in a small saucepan. Heat the mixture until the sugar dissolves, stirring frequently. Remove from heat and let your sushi vinegar cool to room temperature.

Moisten your bowl with a cloth dampened with your tezu mixture.

Put the hot rice into your mixing bowl and add 1/4 of the sushi vinegar solution. Mix with a folding motion and repeat until all sushi vinegar is used

California Rolls

• 1 avocado, sliced into strips
• lump crab meat (I don’t recommend using imitation crab…)
• 1 English cucumber – remove seeds and cut into strips – 10 cm long and 1/2 cm thick (skin on)
• nori sheets
• sushi rice
• wasabi to mix with mayo (to taste. I used vegenaise, as I don’t eat regular mayo)
• toasted sesame seeds, for garnish

Place a sheet of cellophane wrap – same size as your rolling mat on your bamboo rolling mat.
Dip your fingers in your Tezu  and take some rice with your finger tips (10 cm round ball). Place the rice ball in the center of the wrap and gently distribute the rice the width of your nori sheet and 5 cm longer then then your sheet of seaweed. Don’t work your rice too much.

Center your nori sheet on the sheet of rice. Place a row of avocado wedges in the center of your nori sheet. Your nori should cover the entire rice sheet side to side and towards you. The extra 5 cm rice should be open along width-wise away from you

Put the cucumber strips alongside your avocado and do likewise with your crab sticks. Lay a strip of the wasabi/mayo mixture.

Roll the side nearest you to form a center core of ingredients surrounded by nori (there should be that 5 cm band of rice left after your nori).

Pull out your wrap at the end of your roll and overlap your ingredients roll over the last band of rice. By pulling and lightly squeezing your mat, form your roll circular or triangular-wise (gently hold your ingredient in on the ends while manipulating your roll).

Cut your roll into 8 pieces. Your knife must be very sharp, and dip it into the Tezu before you cut it, to keep the rice from sticking to it.

Garnish with sesame seeds.

Another seafood post, but it’s a huge part of my diet- I love seafood. I first made this recipe in cooking class, and even all the people who had been saying “ew, I hate fish” were eating this! So I hope that you will try it and like it, too! Worcestershire sauce is essentially a sauce made from the extracts of tamarind seeds. It also contains anchovies, garlic, onions, soy sauce, and molasses, although it is available in a vegetarian version (that omits the anochovies), and you can also find some gluten-free versions.

Sole is a very nice and light fish and it goes well with this recipe. It also contains less mercury than many other fish. I actually remove the heavy metals and mercury from my body with a twice weekly dosage of pills from my naturopath!

Worcestershire Sole

• several fillets of sole
• worcestershire sauce
• fresh lemon juice
• lemon zest
• salt and pepper
• butter
• olive oil

Take a bowl large enough to fit all of your sole fillets, and fill it with a mixture of worcestershire sauce and lemon juice, to taste. Season your sole with salt and pepper on either side. Let them marinade in the worcestershire mixture in the fridge for at least 10 minutes. Heat a large saute pan and coat the bottom with a mixture of olive oil and butter. Remove the sole from the marinade, but reserve it. Dredge the sole in flour and pan-fry the sole on either side. They can be cooked very quickly, depending on the thickness of your fillets- mine were done with less than a minute on each side. Remove the fish to a plate and add about 2 oz of butter to your hot pan, add the reserved marinade and let it reduce and thicken slightly. Pour over your sole. Add plenty of lemon zest, and enjoy!