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Dinner: Fried Petrale Sole with Roasted Delicata Squash, and Stir-Fried Shiitake and Broccoli Slaw

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For the longest time, I mispronounced petrale sole as “pe-tral” sole.  Make sure you pronounce it like this so you don’t look like a boob. 

I picked up some fresh petrale sole fillets at the farmers’ market this morning and sautéed them up in some butter for dinner.

All I did was dry the fillets well with paper towels, season them with salt and pepper…

 …and sauté them in some butter…

…over medium heat, 2-3 minutes per side.

In the meantime, I roasted a delicata squash (cut in half, coated in olive oil, and seasoned with salt and pepper) in my toaster oven at 400 F for ~25 minutes.  I drizzled the finished squash with some aged balsamic vinegar.

To the finished fillets, I added a sprinkling of Aleppo chile finishing salt and a squeeze of lemon.  I plated the fillets with stir-fried shiitake and broccoli slaw and the roasted delicata squash.  Petrale is a very mild tasting fish so definitely add the finishing salt and lemon!

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