sogliola in tre modi. {grain-free & dairy-free}

This recipe is from Jamie Oliver's Jamie's Italy. Sogliola in tre modi means roasted sole 3 ways. So, he obviously uses whole lemon sole (4 actually), but since I didn't have that at my local market, & there was only 2 of us, I decided to use some fresh, wild caught Atlantic haddock fillets & cut the recipe in half. It worked out really perfectly. There are three options for dressing the fish, & I chose the tomato-basil one. Below I have written the recipe & options as it is in his book.

I served it with some local mixed greens & one of my new favorite salad dressings from Gwyneth Paltrow's It's All Good. This was a perfect spring time dinner.

Sogliola in Tre Modi.

Recipe from Jamie's Italy

serves 4

8 medium potatoes, peeled
olive oil
a handful of fresh rosemary, leaves picked
a handful of black olives, pitted
sea salt & cracked pepper
4 Dover or lemon soles, scaled and trimmed
extra virgin olive oil
juice of 1 lemon
a handful of wild arugula

topping choices:
4 ripe red tomatoes, sliced
8 anchovy fillets, sliced into strips
or
12 slices of pancetta, chopped
4 sprigs of rosemary, leaves picked
or
20 cherry tomatoes, roughly chopped
4 springs of basil, leaved picked and torn

1. Preheat the oven to 400 degrees & select a roasting pan just big enough to hold all your fish side by side in one layer. 
2. Slice potatoes about 1/2" thick, toss with a little olive oil, add the rosemary, olives, salt & pepper. Spread evenly in one layer in the roasting pan. Cover the pan tightly with tin foil & bake for 20 minutes or until the potatoes are soft. 
3. Remove foil and return pan back into the oven for 10 minutes, until the potatoes are lightly golden.
4. Brush soles with a little extra virgin olive oil & season lightly. Remove pan from oven & lay fish side by side on top of the hot potatoes. Take your chosen topping ingredients and sprinkle them over the fish. Drizzle with a little extra virgin olive oil & return to the oven for 15-20 minutes, until the fish is cooked & lightly golden. 
5. To serve, either scatter over a little olive oil-&-lemon-dressed arugula or have a mixed salad on the side. And maybe have some extra lemon wedges for squeezing over. 

Yogurt-Tahini Dressing. 

Recipe from It's All Good

2 TBL tahini

1/4 cup boiling water

• 1/2 cup plain yogurt (preferably sheep's or goat's milk yogurt) or Vegenaise
• 1/4 cup extra virgin olive oil
• 3 TBL lemon juice
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper

1. In a bowl, whisk together tahini and 1/4 cup boiling water until smooth. Whisk in remaining dressing ingredients.

happy eatings & cheers!