One of my favourite vegetables is Bok Choy. It is slightly sweet and mild, yet it retains some crunch after cooking but importantly it is gorgeous even on it's very own. I like to saute the bottom whites in a little butter until they begin to soften, then drown them in a cup of good chicken stock. After this reduces, I throw in the green tops. Once these have wilted, everything has a shimmery glaze and the chicken stock brings out the best of this veg. Simple, people, simple!
I have discovered along the way that fish is overcooked I would say most of the time. And this is precisely where it turns rubbery and fishy. I believe we would have plenty more fish lovers in this world if our fish was cooked properly. The trick is to undercook it just a touch, then let it rest on a serving plate for a couple of minutes. The residual heat finishes is it perfectly and you end up with moist, tender seafood. Sole has been one that even my husband looks forward to. And it's so quick to prepare, not even fast food stands a chance. Gently dab the sole filets with paper towels to dry, while heating up a saute pan to medium heat. After the filets are dry, grind fresh, coarse pepper on them and sprinkle with sea salt. Heat up a little olive oil in the warm pan, place your fish in it, presentation side down first - then leave it alone for two to three minutes. Flip it, and cook until it is almost done, about three minutes. Take it out, and let rest.
Now this very same husband of mine that normally requires a good helping of tartar sauce, or even plain mayo (yuck!) to get the fish into his mouth, declared this other, much healthier sauce, as a "definate blogger". It's even faster to put together than cooking the fish, so make it first. Serve everthing with garlic mashed potatoes and a colorful vegetable on the side.
130 mL Olive Oil
15 mL Lemon Juice
1/4 cup chopped Parsley
1/4 tsp Salt
Place everything in a blender, Process for just a few seconds.