In Greek: γλώσσες με λαχανικά, pronounced GHLAWS-ses me lah-hah-nee-KAH
The original recipe calls for butter, but my experience is that fytini (a Greek butter-flavored vegetable shortening that can be found at specialty shops or ethnic grocers) can be used with butter (half and half) for the sautéing to bring down the fat content if that is a concern. Julienned vegetables make for a lovely presentation, and this is a delightful, light dish.
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
- 4 fillets of sole, about 6 ounces each
- 2 medium potatoes, peeled, julienned
- 2 medium zucchini, julienned
- 2 medium carrots, peeled, julienned
- 4 tablespoons of butter (or fytini or other butter-flavored vegetable shortening)
- 2 tablespoons of olive oil
- 1 1/2 teaspoons of sea salt
- 1 1/2 teaspoons of freshly ground pepper
- 1 tablespoon of fresh chopped parsley
- 1 tablespoon of fresh chopped dill
- 2 pats of butter
- juice of 1/2 lemon
- 1/2 cup of water
Preparation:
Preheat the oven to 350F (175C).
Sautéing is done in stages since the vegetables need different cooking times. Start with the carrots. In a large, heavy-bottomed frying pan, sauté the vegetables over medium heat in the butter (or shortening) and olive oil, starting with the carrots. After 5 minutes, add the potatoes, and after 10 minutes, add the zucchini, salt, pepper, parsley, and dill, and sauté for another 10 minutes.
Pour the vegetables and liquid into a baking pan. Add the water and lay the fish on top, not overlapping. Top the fish with a little butter and a squeeze of lemon juice, and bake uncovered for 30 minutes. Turn up the heat and broil for a couple of minutes until fish turns a golden brown.
To serve, place fish on a platter surrounded by vegetables, or place fish on top of vegetables (see photo). Garnish with slices of lemon and fresh parsley leaves.
Yield: serves 4