Sand Sole with Zucchini Fritters

I had one large zucchini left from my dad's garden. I'd already made zucchini bread, I'd already frozen a bunch of it for zucchini bread in the winter, I'd sautéed, I'd put it in pasta, I needed something new! Well, there's my tried and true 'mashing things together and frying into a cake technique'... I'll try that! It worked!

Shred one large zucchini, salt, and place in a colander to drain.

Mix together:
2 minced garlic cloves
2 T. marjoram
3 T. Parsley
juice of half a lemon
1 t. lemon zest
1 egg

After about 20 or 30 minutes of it being in the strainer, squeeze the zucchini out with paper towels. Get as much liquid out as you can. Mix the zucchini thoroughly into garlic/herb/egg mixture.

Now to the tried-and-true portion of the method. Heat about 1/4 inch of olive oil until it's a very hot but not smoking. Take a small handful of the zucchini mixture in your hands, flatten slightly and gently place it in the hot oil. Don't touch it or move it until the underside is very brown therefore holding together the fritter. Carefully turn it over and repeat! Remove from oil and place on paper towel to drain.

I cooked the fish very simply. Salt and pepper on the fillet, dust with semolina flour, pan fry in butter.

I squeezed a little lemon juice over both the fish and the fritters and topped with chopped fresh basil. I sprinkled it with a little Big Sur Sea salt I just discovered in my pantry!

Bon appétit!

What May Be My New Signature Dish

The salad is so easy and so heavenly. It can be done with spinach or arugula, I prefer arugula. Throw a diced shallot into a pan with far too much olive oil (this will be your dressing and you won't be adding more oil) and let them cook at medium heat until they're soft. Whisk in juice of a lemon, salt, and pepper and voilà! Easy fancy pants salad dressing. Spoon the concoction over the arugula and top with toasted pecans, chopped apple or pear, and crumbled Point Reyes blue cheese.

For the main course, dice another shallot and sauté that up in a small pot with butter. Add a cup of Israeli couscous and let the couscous toast in the pan a little. Add 1 1/4 cup chicken stock, a handful of herbs (I use marjoram) and cook until the couscous is done. When it's done stir in some toasted walnuts and chopped parsley.

While the couscous is cooking, take a thin fish fillet such as Petrale sole or, my favorite, sand dabs, dredge them in semolina flour and pan fry them in butter.

Assemble on a plate and enjoy with a crisp white wine!