Sole Skewers
Serving Size / Yield
6 servings
Ingredients
- 6 medium-size sole fillets, skinned and boned
- fresh juice of 2 lemons, strained and divided in half
- 1 bunch fresh herbs (thyme, marjoram, mint, chives), minced
- ¼ C. Voskos Greek Yogurt, drained
- salt
- extra virgin olive oil
- ½ C. semolina flour
- for optional garnish: Herb bouquets
Directions
Place the sole in a bowl with half of the lemon juice, a pinch of the minced herbs, Voskos Greek Yogurt, salt, and a drizzle of oil.
Cover with plastic wrap and place in the refrigerator for approximately 3 hours.
Retrieve the sole fillets from the marinade and arrange them on parchment paper.
Sprinkle each individual fillet with additional minced herbs and salt and roll, piercing with toothpicks or short skewers to secure.
Heat a pan with some olive oil, sprinkle the sole skewers with semolina flour, and fry.
When cooked, sprinkle with the remaining lemon juice. Serve on dinner plates with herb bouquets.
Recipe courtesy of Voskos Greek Yogurt.
