Baked Sole with Roasted Eggplant

Yummy yum yum yum…yum! There are fewer words in the English language that compare.  Tonight, I wanted to treat my beautiful bride to some baked sole.  Earlier in the day I took a stroll down to the local fish monger and picked up two fillets for under $12 – not great but not too bad either considering what you’d pay in a restaurant (without an Egg I might add!)

The recipe for both the sole and the eggplant (or is it aubergine?) are dead easy.  Have a peek for yourself and don’t be afraid to use your grill as a convection oven!  A dome is just for that very reason!

Ingredients:

  • 2 Sole Filets (total of 550 grams)
  • ½ Cup Breadcrumbs (and do use your own bread…nothing lazier than buying breadcrumbs…I mean really!)
  • ¼ tsp Garlic Pepper (a simple combo of….you guessed it, crushed garlic and pepper!)
  • ½ tsp Kosher Salt
  • 1 Tbs Lemon Juice (from a freshly squeezed lemon)
  • ¼ cup Mayonnaise
  • ¼ cup Shredded Parmesan Cheese
  • 1/8 cup Parsley Fresh chopped from your herb garden
  • Shallow pan (round or square) sized to fit the BGE or your own grill

Prep:

  • Lightly spray your shallow pan with olive oil (I keep a spray bottle full just for this type of thing!)
  • Mix all ingredients together in a small mixing bowl except for the breadcrumbs and parsley
  • Coat both sides of the sole and then…
  • Press sole in crumbs and place in cooking pan, crumb side up

Cooking:

  • Preheat and stabilize the Big Green Egg to 450 degrees F.
  • Place sole in the pan with crumb side up
  • Cook approximately 10-15 minutes or until breadcrumbs brown
And now for the eggplant:
  • 1 large eggplant, unpeeled (though Heather prefers more aubergine to fish…note to self!)
  • 2 tbsp. lemon juice
  • 2 tsp. fresh thyme leaves
  • 1/2 tsp. salt
  • 1/4 c. olive oil
  • 2 cloves garlic, crushed
  • 2 tsp. fresh rosemary leaves
  • 1/2 tsp. pepper
Cut eggplant into 3/4 inch slices. Combine olive oil, lemon juice, and garlic. Combine remaining ingredients. Brush oil mixture and sprinkle herbs on each side of eggplant. Grill, covered, over medium-hot coals 5 minutes; turn and grill an additional 5 minutes or to desired degree of doneness.
Enjoy! Roman 😉

This slideshow requires JavaScript.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s