By Bernadette Kathryn, LMT, IHLC


My mom used to make a wonderful tangy fish dish when I was growing up ~ she used a white fish and cooked it in stewed tomatoes with a lot of lemon and served it over rice to soak up all the tangy sauce, yum!  This is a nod to my mom and that memory.  I start this dish with fresh fillets of sole, homemade fish or shrimp stock, white wine, shallots and a touch of ghee or clarified butter.  I add whatever greens I have on hand, I particularly like sautéed escarole, lemon juice, zest and slices and finally cherry tomatoes.  I have chosen to serve it over brown rice pasta but whatever whole grain you like is perfectly acceptable for a fully satisfying sanctioned dinner that is sure to please a hungry crowd. I cooked this platter for a friend’s birthday dinner, we had a wonderful evening!


Lemon Sole with Escarole
Prep time: 
Cook time: 
Total time: 
  • 1 LB fresh white fish - such as sole, talipia, flounder or cod
  • 2-3 lemons
  • 1 cup fresh fish or shrimp stock
  • 1 cup white wine
  • 4 cups fresh clean and chopped escarole
  • 3 medium size shallots chopped
  • 2 T ghee or clarified butter
  • 1 large head of Escarole, chopped
  • 1 large package of baby arugula
  • 1 pint cherry tomatoes
  • s/p to taste
  • 1-2 oz Whole Grain pasta per person
  1. Bring a large pot of water to boil and add salt
  2. Cook your whole grain pasta according to package directions
  3. Wash dry and cut your vegetables, shallots, escarole, arugula, cherry tomatoes
  4. Pat dry the fish and season on both sides
  5. Melt 1T ghee in pan and sauté the shallots to tender
  6. Add the fish or shrimp stock to pan with white wine and bring up to boil, down to simmer and reduct to half, add the zest and juice of 2 lemons
  7. Slice the remaining lemon thinly
  8. Melt remaining ghee in a non-stick pan and sauté the fish to create a slight crust on each side and remove from pan, hold until later
  9. Add the greens to the pan and wilt, remove and set aside
  10. Add the cherry tomatoes to the pan with the stock and cook 1 minute
  11. Add the slice lemons and pasta to the stock pot to coat with sauce
  12. Mix in the greens, top with the fish and sliced lemons
  13. Garnish with chopped parsley (optional)