This was kind of a disappointment, and I made it almost exactly as written. I don't know what went wrong. I couldn't find sole, so I used "arrowtooth flounder", and just under a pound (0.93) of it. I didn't think I had a skillet big enough (the fillets were long), so I used a "saucier" - the fact that it's a lot taller than a skillet wouldn't have affected the cooking, would it? I cooked the fish for the full 15 minutes (it didn't seem to flake well enough at 12 minutes) and it came out very mushy. And the sauce was pretty watery. Good thing I served it on basmati rice to soak up the juice. If I were to make this again, I'd try cooking it UNcovered - perhaps all the trapped moisture was what made things so wet. I've only cooked fish a few times so maybe I can do better, should I try this again.
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