Steamed Sole

1 pound Sole fillets

1 tablespoon minced garlic

1 tablespoon minced marjoram or parsley  {the parsley is the stronger of the two}

1/2 teaspoon of sea salt

3 tablespoons on olive oil.

If you've ever worked with sole you know the taste is delicate and this fish cooks quickly.

The idea here is to use steam.

The second idea is to cook for 3-7 minutes depending on the thickness, so watch this fish closely.

To do this I used my lecruest.

I placed a loaf baking pan upside down.

Added 2 cups of water.

Then I got everything to a boil.

At this stage, I laid the fish over tinfoil with the oil, parlsey, garlic and salt as a paste on it.

Then I closed the lid. 

First batch I tried 5 minutes which was 1 minute too much for me.

Second batch I did 4 minutes and it was perfect for me. {I like moist fish}

When you are done, plate and eat.

Don't wait as the fish will keep cooking on the plate.

Enjoy