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YIELDS - 4 fillets
2 cups sliced fresh mushrooms
2 tablespoons butter
2 garlic cloves, peeled and minced
4 Petrale sole fillets
1-2 teaspoons dried lavender, crushed to release flavor
Cracked black pepper, to taste
1⁄4 teaspoon smoked paprika, or more if you wish
1 medium tomato, chopped
2 green onions, thinly sliced or 1 tablespoon fresh chives, minced
4 sprigs of fresh lavender
Salt to taste
In a large skillet on medium heat, sauté mushrooms and garlic in butter for 1 minute.
Place fillets over mushrooms and sprinkle with the dried lavender, cracked black pepper, and smoked paprika.
Cover and cook over low-medium heat for 5-10 minutes or until fish flakes easily with a fork, adding the tomato slices the last minute of cooking. (The Petrale sole pictured cooked a total of 6 1/2 minutes, fyi.)
Garnish each fillet with lemon slices, green onions (and/or chives) and a sprig of fresh lavender. Season with salt to taste.