Fillet of Sole España; the Chocolate Fair

Could there be a better start to the holiday season then a Chocolate Expo?

An entire exhibition hall filled, side to side and end to end, with chocolate?

I felt duty-bound to go….

Only so I could pass on the information, of course.

Admission to the Expo was 2 euro…. And that included all the chocolate one could taste as many times as one could taste it.

There were chocolate fountains….

A chocolate sculpting contest…

And a chocolate sculpting demonstration.

There were even chocolate tomatoes!  (Our town is the tomato growing capital of France)

There were even a few non-chocolate exhibits, like this one selling dried and preserved fruits: whole sugared limes, grapefruit, melons… We got to taste these, too.

Sadly, the only vendor that didn’t offer tastes were the macaroons.

So I had to buy a dozen…. But they were rather small.

Aren’t they cute?

After all of that lovely chocolate, something light seemed to be in order.

It may have been mentioned in the past that mon mari is not fond of fish.

He loves fish sticks (fingers), likes salmon and will tolerate sole and cod.

I love sole.

It’s easily my favorite fish, and if it weren’t a tad expensive, I would eat it lots more often.

I’d buy him fish sticks.

I usually sauté sole (which takes about 2 minutes), but baking in a light sauce results in a moist, flaky fish that needs little attention.

Fillet of Sole España 

12oz (350gr) sole fillets 
3 tbs lemon juice
1/2 tsp paprika 
1 shallot
3 cloves garlic
3 tbs olives, pimento stuffed, sliced
2 tbs black olives, either dry-cured Greek or Kalamata, sliced
1 tbs capers
2 tbs white wine 
2 tbs olive oil

Rinse fillets and pat dry. Lay fillets out in a single layer in a baking dish. Sprinkle with lemon juice, 1 tbs olive oil and paprika. Bake at 350F (175C) for 10 – 15 minutes, depending on thickness of filets, or until fish flakes easily.
Chop shallot. Mince garlic. Slice olives. Heat 1 tbs oil in medium nonstick skillet. Add shallot, garlic and sauté until tender. Add olives, capers and wine. Heat through and keep warm
To serve: Remove fish carefully, spoon sauce over top and serve. 

Now….

Back to my chocolate stash.

Of course I bought some and of course it’s hidden!   

Last chance to sign up for Season’s Eatings!!!!

Don’t miss your chance to spice up your (and someone else’s) holiday this year.