Pair with Red: Sole Fillets with Mushroom Sauce

By now you must be thinking that white fish and mushrooms have been cooked enough on this blog thank you very much. But this is only the tip of the iceberg. There are still so many more recipes I want to recreate or create with mushrooms and many types of white fish, it's so exciting (at least for me it is)! For every dish presented, I make sure the pairing or at least 3-4 components are different to constantly show you the variety that only a couple of ingredients can offer. Depending on what you are looking for food-wise (most people are either looking to improve their health, budget, or both), recreating many different dish versions and presentations with similar ingredients is exactly how you will get healthier in a budget-friendly manner. So let's get into it- no story to tell today, just really tasty ideas! Here is a sole dish with a creamy mushroom-thyme sauce (which I served with a spinach salad and a maple and shallots vinaigrette).

You will need,

Butter (2 tbsp)

Cremini mushrooms (around 1 cup)

Garlic (3 cloves, minced)

Flour (2 tbsp)

Dried thyme leaves (a few sprigs- depends on your taste)

Salt and pepper to taste

Milk (1 cup)

Sour cream (1/2 cup)

Lemon juice (2 tbsp)

Grated lemon peel (1/2 tbsp)

For the fish,

Flour (to cover a small plate)

Lemon juice (1 tbsp)

Olive oil (1/4 inch to fill the skillet)

Fresh parley (a pinch to garnish)

*I have used the sauce quantities from The Spruce Eats to give you a better picture of what is needed for a good consistency. As always, I eyeballed everything and it turned out great and tasty! However, I very rarely follow quantity instructions, I pretty much run around market alleys and pair ingredients together, hence me looking on other food blogs to let you know of the exact quantities! Whenever I do, I always make sure to let you know where I found it- always give credit!

A few steps,

1. Melt the butter in a pan over medium heat while gradually adding the sliced mushrooms and garlic. Cook for about 10 minutes, stirring frequently.

2. Add the flour, thyme, salt, and pepper to the saucepan and cook for 2 minutes. Make sure to stir enough so that by the time you add the dairy, there will be no clumps.

3. Add the milk and sour cream and stir until the sauce is thickened and bubbly. Remove the saucepan from the heat and add the lemon juice and peel. Keep aside (warm) whilst cooking the fish.

4. Meanwhile, turn the fish both ways into the flour plate, add salt and pepper, lemon juice and throw into a separate oiled pan. Garnish with parlsey. Cook over medium heat on both sides (2-3 minutes suffice, or longer if you want it very crispy) until golden brown.