Poppyseed Sole

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By: Dana McCauley

The celebration of winter solstice on the evening of the autumnal equinox is growing in popularity every year. Solstice commemorates the shortest day of the year and rejoices in the coming of spring. As a result, foods that include seeds are popular at solstice celebrations since seeds represent new beginnings.

Ingredients

1/2 tsp (2 mL) each salt and pepper

1/4 tsp (1 mL) each ground cumin, coriander and turmeric

3 tbsp (45 mL) olive oil

1 clove garlic, minced

1/4 cup (50 mL) poppy seeds

4 sole fillets, about 3/4 lb (375 g)

1 tbsp (15 mL) butter

1 tsp (5 mL) very finely grated orange peel

Preparation

Stir together salt, pepper, cumin, coriander and turmeric. Blend in 2 tablespoons of olive oil and the garlic. Set aside. Pat fish dry. Brush oil mixture all over fish. Press one side of each piece of fish into poppy seeds. Heat butter and remaining oil in a large skillet set over medium-high heat. Add fish, poppy seed side down, and cook for 2 minutes, turning once, or until golden and fish flakes easily with a fork. Transfer to a platter and sprinkle all over with orange peel.

Makes 2 to 4 servings.

Tip: Spread finely grated orange peel on a paper towel and microwave on high for 1 minute to make it easier to sprinkle over the fish.

Cooking Time: 30 Minutes

Serving(s): 2 to 4

Nutritional Information
Per each of 4 servings: about
Calories	215
Fat (total)	14 g
Carbohydrate	2 g
Protein	19 g
Sodium	327 mg
Niacin	Good source

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