Lemon Sole with Pine Nuts with Corn Bread with Molasses-Bourbon Butter

Tonight I dipped my toe into Southern style but kept the fish light and breading-free. The delicate sole paired perfectly with just a bit of fresh lemon and pine nuts, delicately flavored and cooked until it will melt in your mouth. This lightness was balanced by thick, fresh cornbread lathered in a healthy molasses-bourbon butter that truly hit the spot.

I rounded out the meal with a maple acorn squash. With fall comes acorn squash, and I love just roasting these delicious veggies with some brown sugar and maple syrup. They're soft enough to scoop with a spoon and the sweetness goes a long way, meaning just a little sugar and syrup satisfy your sweet-tooth without going overboard in calories.

Difficulty: easy
Time: 45 minutes
Cost: $11.90



Corn Bread with Molasses-Bourbon Butter
Time: 40 min

Ingredients:
2/3 c flour
1 1/3 c cornmeal
1.5 tsp baking powder
.5 tsp baking soda
.25 tsp salt
1.5 c fat free buttermilk
1 egg
6 tbsp fake butter, softened
2.5 tsp molasses
1 tsp bourbon
1/4 tsp grated lemon rind

(this recipe is based on a similar one from Cooking Light)

Get your oven pre-heating to 425 degrees.

Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Pour in the buttermilk and the egg (slightly beaten) and mix until everything is just combined.

If you have an 8" cast-iron skillet, put that in the oven. If you don't (like me) use an 8 or 9 inch square glass pan. Let it got hot in the oven for 5 minutes. Then, remove it from the oven and immediately drop 3 tbsp butter into the pan. Swirl the butter around so it completely melts, greasing the pan at the same time. As soon as it melts, pour the excess butter into the batter. Stir it in until completely combined and then pour the batter back into the now-greased dish.

Bake for 20 minutes. Check with a toothpick and if it comes out clean, it's done.

While it cooks, you can prepare the butter. Place the other 3 tbsp fake butter in a small bowl. Add the molasses, bourbon, and lemon rind. Beat well (by hand or with a mixer) until it is well combined. It is hard to get butter to mix well, so do not become discouraged.

Spread the butter on the warm bread so it melts into it - delicious!

Lemon Sole with Pine Nuts
Time: 25 minutes

Ingredients:
4 tbsp shallots, diced
1 lb Dover Sole
1/3 c white wine
1/2 tsp salt
3/4 tsp black pepper
1/3 c pine nuts
1 tsp grated lemon rind

Get your oven pre-heating to 375 degrees.

Grease a 13x9 inch glass baking dish with cooking spray. Dice your shallots, as described above, and spread them evenly in the bottom of the glass dish. Lay the sole fillets (they are so thin it's okay if the edges overlap but don't overlap entire fillets) over the shallots in the pan.

Pour the wine lightly over the fish, evenly pouring throughout the entire pan. Then sprinkle the fish with the salt and pepper. Also sprinkle the pine nuts and lemon rind evenly over the fillets.

Bake for 15 minutes or until the fish is done (flakes easily and opaque.) Enjoy!