Boy, this dinner was a smashing success if I do say so myself. We had been pondering what to do for food one night, and I was idly considering something involving fish, since we were about to go to the grocery store. I opened up a few cookbooks and flipped through their fish sections…many of them too complicated, too weird-sounding, wrong kind of fish…then, in Tom Douglas’ Seattle Kitchen, a book I hadn’t yet made a thing out of (but I sure do love the Palace Kitchen and Serious Pie, two of his restaurants), I saw a heading for pan-roasted halibut with herbed lentils and toasted breadcrumb salad.
For some reason, the thought of that just really did it for me, so I headed to the fish case with my eyes peeled for halibut. They had had halibut cheeks a few days previously, but of course they were out – so I ended up getting a few fillets of very fresh, beautiful looking Dover sole.
Because I had such a delicate fish, I ignored the recipe’s instructions for cooking halibut and instead just tossed the fillets in a pan with some butter and pan fried them very lightly. Other than that I followed the recipe pretty closely, with just a few small adjustments on the fly.