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Menu Plan for Spring I: Week 2, Day 1

Fillet of Sole España
Barley with Savoy Cabbage

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

      Olives are used a lot in the cooking of Spain... As is smoky Spanish paprika.

Fillet of Sole España

Total time: 35 minutes
    Sole is often sautéed, but baking in a light sauce results in a moist, flaky fish that needs little attention.  This recipe is easy enough for the novice cook but impressive enough for a dinner party.  It can easily be doubled or tripled to serve more, just use larger or more baking dishes.

Fillet of Sole España Ingredients:

 Instructions:

Barley with Savoy Cabbage

Total time: 30 minutes
   Barley is a hearty, nutritious grain; easy to cook and flavorful.   Here it's cooked in the same skillet with the cabbage and onion for a 'one-dish side dish'.

Barley with Savoy Cabbage Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet, lid, large skillet with lid, baking dish
Turn oven on, 350F (175F)
Clean shallots
Chop shallots, divide
Sauté shallot for cabbage
Trim, slice cabbage
Mince garlic
Slice olives
Add cabbage to shallot, sauté
Add barley, stock, wine, thyme, cover, cook

Prepare fish, sprinkle lemon, oil, paprika
Bake fish
Sauté shallot, garlic for fish
Stir barley / cabbage
Add olives, capers, herbs, wine to shallots
Remove olives/capers from heat, cover, keep warm
   Pause while stuff cooks
Stir barley, cabbage
Remove fish from oven
Carefully place fish on plates or platter
Spoon Olive Sauce on fish
Put Barley with Cabbage in serving bowl
Serve