Roasted Sole with Celery and Tomato Relish

September 2, 2013

Happy three-day weekend, most of America! I was laughing thinking back about what Mike and I have always done on this Labor Day weekend compared to what we recently did. For the past three years our college group of friends have always gotten together and had a golf outing followed by a night out at a local bar, and then capped off with a party back at our place with lots of horribly amazing dance moves. Fun, right?

This Labor Day weekend we did not meet up with friends, sadly. Instead we (I use that term loosely) built a glider, hung pictures, cleaned, ate this sensible dinner, and were in bed by ten o’clock.

Wow. How things can change in a year!

I really loved those crazy Labor Day weekends but (get ready this is pretty sappy) I wouldn’t trade it for playing George Harrison music and having the speakers pressed right up on my belly and watching Mike’s reaction to feeling the little guy kicking for the first time.

We will see how I feel a year from now when I am up to my ears in baby laundry and dirty diapers!

Roasted Sole with Celery and Tomato Relish

Course Entree
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 -4
Author Sarcastic Cooking

Ingredients

  • For the Relish:
  • 3 Celery Stalks trimmed and diced
  • 1 Cup Mini Heirloom Tomatoes diced
  • Zest of 1 Lime
  • Juice of 1 Lime
  • 1/3 Cup Apple Cider Vinegar
  • ½ Cup Water
  • 5 Mint Leaves
  • 1 ½ Tablespoons Granulated Sugar
  • Pinch of Salt
  • 1 Green Onion chopped
  • 1 Tablespoon Fresh Chopped Cilantro
  • 1 Tablespoon Fresh Chopped Parsley
  • For the Fish:
  • 1 Tablespoon Olive Oil
  • Pinch of Salt and Pepper
  • 1 Teaspoon Lime Zest
  • 1 Pound Sole Fillets 4, ¼ Pound Pieces

Instructions

  1. Combine lime zest, lime juice, vinegar, water, mint, sugar, and salt in a small saucepan. Bring to a simmer for five minutes. Remove the mint leaves.
  2. Add chopped celery and tomatoes to a small heatproof bowl. Pour hot pickling liquid over the vegetables. Let the vegetables sit in the liquid for ten minutes.
  3. Preheat the broiler of the oven to high.
  4. In a small bowl, mix together the olive oil, salt, pepper, and zest. Place fish filets on baking sheet. Rub the olive oil mixture over each side of the fish.
  5. Place fish under the broiler, leaving the door slightly ajar, for 5-7 minutes until cooked through and flaky.
  6. After the ten minutes or so of soaking, drain the liquid from the tomatoes and celery. Add herbs and green onion to the celery and tomatoes. Mix well.
  7. Serve fish with a spoonful or two of the relish on top. Relish would also be a nice topping on any other kind of protein.

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  • Susan
    September 4, 2013 at 12:22 pm

    If it makes it you feel better, I probably drank enough for you this weekend. 🙂 Also good job teaching that kid the good music at an early age! Oh and the good food too!

  • Phoebe @ Feed Me Phoebe
    September 4, 2013 at 7:19 am

    Gorgeous photos as always! I’ve never roasted sole, but it’s a great idea for a more watery fish. I’m sure the end result was super moist and flavorful. xxx

  • Liz @ Tip Top Shape
    September 3, 2013 at 7:06 pm

    Aaww, sounds like you had the perfect holiday weekend!!

    Btw, I love your blog name. I’m a newbie here, but saw your comment on Maggie’s (Bitchin’ Kitchen) blog and had to click over!

    • Stefanie
      September 3, 2013 at 7:48 pm

      Welcome Liz! Thanks for stopping by!

  • Sadye
    September 3, 2013 at 12:01 pm

    This is a silly question, but could I either just use more tomatoes or sub something else in for the celery? I’m a rabid celery-hater, but I like the other flavors you’ve got here.

    • Stefanie
      September 3, 2013 at 12:35 pm

      I’m not the biggest fan of celery either but the pickley flavor kind of makes you forget it is celery. But if you really want to replace it, try a cucumber instead. You need something crunchy!

  • Jennie @themessybakerblog
    September 3, 2013 at 7:58 am

    Yes, I love at home dance parties. They really are the best. Not to pat myself on the back, but I’ve got some wicked cool moves. Hey, you still, sort of, had a dance party–it was just in your belly. This sole looks incredibly tasty.

  • Stephie @ Eat Your Heart Out
    September 2, 2013 at 8:36 pm

    Awwww, I loved the sappy. I can’t wait to meet the little guy and come over for baby snuggles and sensible (yummy!) dinners. 🙂