Petrale Sole in Parchment

Nugget grocery store (not the casino) had freshly wild caught petrale sole. It looked good. Petrale sole is firm with a mild taste, not mushy like regular sole. I wanted to bake it in parchment paper. I find cooking fish in the house even with my fan going full blast tends to leave an odor in the air. Baking it in parchment really limits the smell, plus it tastes divine. Hubby is not fond of fish. So I, sometimes, cook mild flavored fish and make a sauce.
Since my tahini sauce was such a hit, I thought I'd make it to go on my baked fish. To round out the meal, I made rice (unfortunately by the time I got to cooking I only had time for white rice) and lacinato kale or as hubby calls it: dinosaur kale. 

This recipe makes enough for two people. I make more rice than two can eat. I freeze left overs, which is a big help on those days when I don't want to haul out the rice cooker and for mornings when I want warm rice cereal. I also made more kale than we could eat, but added it to a soup I made later in the week.

I generally prep everything and then cook. So I will wash and chop the kale, make the sauce, and prep all the ingredients. I cook this way because trying to multitask stresses me. Although for this recipe, I cooked the kale and fish at the same time, while the rice was doing its thing in the rice cooker.

Petrale Sole in Parchment with Tahini Sauce

For the fish
8 oz of petrale sole
4 thin lemon slices
1/3  small red onion, sliced very thin
2 sprigs fresh tarragon
salt & pepper to taste
2 t olive oil
1 T white or dry rose wine

Heat the oven to 400 degrees. Lay out your parchment paper, you want enough to go around the fillets and stay shut, maybe about 8 inches. Place 2 lemon slices on each paper. Pat the fillets dry (you either bought two 4 oz fillets or you bought a big one and cut it in half) and coat them with olive oil. Lay fillets on top of the lemon. Salt and pepper the fillets, sprinkle onion slices on top and lay the tarragon over the onion. Drizzle wine over the packets and seal. Place on a baking sheet and bake for 10 minutes. When you take them out, its fun for the eaters to open them on their plates to get the full benefit of how great they smell when opened. Or not if you are wanting to move it along.

For the sauce
1/4 cup tahini
1/4 to 1/3 cup very warm water
1 clove garlic, minced
1/2 T olive oil
1 T lemon juice
salt & pepper
pinch red pepper flakes

Stir water into the tahini, keep adding water until it is sauce like. Add the olive oil and garlic. Once it is well mixed, slowly add the lemon juice stirring it in as you do. Add seasonings and taste, it should taste wonderful!

Lacinato Kale

1 bunch lacinato kale, washed and roughly chopped
2/3 of a red onion, thinly sliced
olive oil
salt
pinch of red pepper flakes
slash of white wine or dry rose
squeeze of lemon

Heat the oil in a saute pan. Add the onion and cook until translucent, about 2 minutes. Add kale and saute until bright green and tender, about 8 minutes. Add salt, red pepper flakes, wine and lemon juice. Let it sizzle a couple seconds, remove from heat and serve.