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Yesterday I bought fish for dinner, not knowing exactly how I was going to cook it. I bought sole that came from Rhode Island waters, which are very close to where I live in Connecticut. My reasoning being that fish sourced close to home requires fewer resources to transport it to my kitchen, so it is more sustainable than fish that comes from farther away. When I got home, I started browsing cookbooks and online, looking for a simple, delicious preparation that used garlic and oregano. Garlic because I was craving garlic, and know from experience that garlic on fish is delicious. Oregano because I recently read that Bell and Evans was feeding its chickens oregano oil because it discovered that oregano oil helped control bacterial infections in farm animals and kept them healthier. So I figure that fresh oregano might be a good thing to start eating more of. Even for people. I couldn’t find a suitable recipe, so I did my own thing, and the results were quite tasty. Try it!
1 ½ lbs. sole
3 cloves garlic
Extra-virgin olive oil
sea salt
pepper
2 sprigs fresh oregano
Preheat oven to 475 degrees. Place sole fillets on greased baking sheet in a single layer. Sprinkle salt and pepper to taste over them. Press 3 cloves garlic over the fish, sprinkling it over all the fillets. Drizzle olive oil over fillets, then spread with your fingers so that fillets are evenly coated. Chop oregano leaves and sprinkle over fish. Bake for 10 minutes. Serves 5.