Herbed Sole

"flaky, white fish fillets- deliciously seasoned and perfectly steamed atop a bed of sweet balsalmic wilted greens and crispy bacon."

This little fishy just checked into herbal therapy. The result? "Mmmmmmm!" That's the sound I got upon first bite of this little combo. We are expanding our fish horizons over here, and I wanted to do that without boring everyone with bland fish or overusing the same old recipes. Sole isn't terribly expensive and freezes wonderfully, but it is a very light, white, and lean fish. A wax paper "pocket" steams the fish evenly, keeps your flavors in the food, and makes clean up a snap. This recipe is uncomplicated and totally versatile, so if you're looking to add more fish to your diet- read on. "Its like a flavor explosion in my mouth!"

Herbed Sole Fillets

2 sole fillets per person (I used 4 total)

drizzle olive oil

2 Tbs drained capers

1 tbs drained roasted red pepper

1 garlic clove, sliced

1/2 large red onion

fresh dill

fresh rosemary sprigs

Preheat oven to 350 degrees

1. On a baking sheet, stack 2 sheets wax paper on top of each other, and fold them into a little pocket that will hold your fish.

2. Put your fish in the wax paper pocket, drizzle your fish fillets with a little olive oil.

3. Then layer the flavor!

Chop onion and garlic, then add red peppers, capers, dill, rosemary, and whatever else you like

4. Bake in oven at 350 for 10 minutes

...while fishy is enjoying aromatherapy

Maple Bacon wilted salad

4 cups spinach greens (or whatever greens you prefer)

2 Tbs maple syrup

2 slices turkey bacon- or the real thing

1/2 red onion

drizzles of balsalmic vinegar

2 Tbs crumbled pecans

*optional topping of feta cheese crumbles

1. Cook bacon in pan until crispy. Remove and drain bacon from the pan, but leave the drippings in it. (Chop bacon when cooled enough to handle.)

2. Add chopped onions to drippings and sautee, about one minute.

3. Drizzle maple syrup in, and turn to coat leaves. (if you used turkey bacon like me, you may need to add a little olive oil to your pan to get enough dressing to lightly coat everything) That big pile of greens will wilt down to less than you think!

4. Make a little space in the corner of your pan, and toss in crumbled pecans. Add a drizzle of balsamic vinegar, throw bacon back in, and heat everything until warmed and greens wilted, about 3-5 minutes.

Plate your wilted green salad and immediately top with hot steamed fish. Serve immediately and enjoy.