No, I didn’t spell that wrong. There is actually a type of fish called Sole. Have you ever heard of it? I hadn’t either, but when I was flipping through my Practical Paleo cookbook I found a recipe for it.
I never in a million years thought I would be able to cook that recipe because Sole is typically found in the Pacific Northwest. Luckily, I like to ask alot of questions when I make one of my bi-weekly trips to Wholes Foods and that’s how I found out about this delicious fish. I told the guy behind the counter that I was bored with the same old salmon and that I wanted something new, but it had to be low in mercury. He starts going through his laundry list of low mercury fish and finally says Sole. I couldn’t believe it. I took home a pound that day and had my husband go back for 2 more the following week.
This recipe is so simple, but seems so gourmet or at least that’s what my mother-in-law said when she tasted it. Just lay the Sole out on a baking sheet, salt and pepper to taste, drizzle 1 tablespoon of melted coconut oil over all the pieces and sprinkle each piece with chopped macadamia nuts and orange zest. You’ll need 1/4 cup chopped macadamia nuts and the zest of 1 orange for a pound of fish. Then, cook for 10 minutes on low broil and that’s it! I served it with kale chips and sweet and savory sweet potatoes which are also recipes from Practical Paleo. Not sure what would do without that cookbook, it has been like my bible during my transition to go gluten and dairy free! If you try the recipe, let me know what you think!